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| Tuesday, July 7, 2015 |
INTRO | DAVID NELSON
On the Cover
Food for thought
Todd Krause of Fernwood Creamery moves his cows on the family’s Port Orchard farm, which sells raw milk. | Story, page 6
T
LARRY STEAGALL photo
Summertime bounty for chefs, grocers Kitsap Peninsula
3
KPBJ.COM
Business Journal
The freshest produce from Kitsap Peninsula growers has special appeal for chefs at local restaurants, and for the locally based Town & Country Markets. Stories, pages 4 and 5
The Kitsap Peninsula Business Journal is published by the Kitsap Sun the first week of every month, and distributed to business addresses through Kitsap County, North Mason and Gig Harbor. Brent Morris, Publisher brent.morris@kitsapsun.com David Nelson, Editorial Director david.nelson@kitsapsun.com Tim Kelly, Managing Editor tim.kelly@kitsapsun.com Mike Stevens, Marketing Director mstevens@kitsapsun.com Jeremy Judd, Digital Director jeremy.judd@kitsapsun.com
Local farm the source for raw milk Fernwood Creamery in Port Orchard is a family farm whose main product is raw milk from its small herd of dairy cows. Story, page 6
For inquires to receive the Kitsap Peninsula Business Journal at your business, contact Circulation Sales Director Hugh Hirata at 360792-5247 or hugh.hirata@kitsapsun.com. To advertise in the Kitsap Peninsula Business Journal, contact Michael Stevens at 360-792-3350. TO SUBMIT NEWS: Tim Kelly, Managing Editor tim.kelly@kitsapsun.com 360.377-3711, ext. 5359
Standard mail postage to be paid at Bremerton, WA
POSTMASTER: Send address changes to Kitsap Sun, PO Box 259, Bremerton, WA 98337-1413 © 2015 Kitsap Peninsula Business Journal / Kitsap Sun ISSN 1050-3692 VOLUME 28, NO. 7
Grab’n’go food with culinary flair A seasoned chef creates a fine-food niche in a gas station deli that serves mouth-watering food made from scratch using mostly organic ingredients. Story, page 23
he very modest berry patch in my yard is a far cry from the farms we’re highlighting with this edition’s focus on local food. But I have one thing in common with producers in our region — the weather. We’re all dealing with a warmer, drier spring and now what’s going to be a scorcher of the next two months. So far the spinach withered and basil bolted — though on the other hand, in mid-June I was picking blueberries every morning for my breakfast. Focusing on the early blueberries makes me an optimist. Maybe that’s something else I share with farmers — always looking forward to the next season’s crop being better, bigger and sold at a higher price. This issue’s story on the Kitsap Community Food Co-Op, still in its development stage, is a good example of how optimism and patience must be kept in perspective working in the local agriculture business. Three years ago I met with co-op leadership, when I figured a site for a physical location was soon to be announced. This spring the organization is still stumping for enough membership commitment to make a physical location pencil out. Discouraging? I wouldn’t blame them for feeling that way after so much work. But the story reminds us that community co-ops don’t succeed overnight — Port Townsend’s didn’t pay employees for its first 23 years — and the Kitsap folks are hopeful for a tipping point in the coming 12 months. A co-op isn’t the only hope for local farms — last month’s KPBJ featured an online marketplace that connects with a market, kitsapfresh.org — farmers’ markets continue to expand, and Kitsap County’s new agriculture code is designed to encourage the industry. As the grandson of a wheat and cattle farmer and an aspiring dirt farmer myself, I’m optimistic about a thriving local food industry and I think it’s worth our dollars to support farms here. In addition to the climate changing this spring and summer, as noted above, you’ve noticed something new about this publication. Primarily the cover, now printed on glossy stock. A few months ago I wrote about the Kitsap Sun’s transition to an outside printing facility, and this is one of the results. Given the capability to improve the look and shelf-life of this publication, we’re pleased to offer this upgrade and we’ll keep looking for further improvements — which don’t depend on my garden. • David Nelson is the editorial director of the Kitsap Peninsula Business Journal. Contact him at david.nelson@kitsapsun.com.
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| Tuesday, July 7, 2015 |
5
Chefs seek freshest fare for farm-to-fork dishes said. “The only thing we’re buying from California farms right now is citrus.” One chef who doesn’t run a restaurant but prizes locally grown food is Chris
Plemmons, who runs the culinary program at Olympic College in Bremerton. Although there are no summer classes during the peak growing season, he
also showcases local foods through the Bremerton Farmers Market’s Chef at the Market presentations. On a recent Thursday, Plemmons was planning
to make a salad with local greens and cheeses, accented by peaches from Central Washington. See CHEFS, 11
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Chef Chris Plemmons from Olympic College demonstrates making a salad with ingredients from local vendors at the Bremerton Farmers Market at Evergreen-Rotary Park. By Tim Kelly
tim.kelly@kitsapsun.com 360-792-3359
Brendan McGill has been known to wheel a hand truck stacked with crates to the Bainbridge Island Farmers Market to load up on fresh produce for his Hitchcock restaurant a block away. He and many other chefs prefer to use locally grown vegies, berries, herbs, meat and fish in preparing their signature dishes. Local farmers appreciate having the restaurants as regular customers. “I’m a small grower, but I’ve found there a significant number chefs that are interested in the freshest produce they can get,” said Paul Gregory, who operates Gregory Farm in Silverdale. “So it’s helpful to be able sell that, besides what I sell at farmers markets.” Brian MacWhorter has been in the ag business 41 years and has been a vendor for 27 years at the Bainbridge Island Farmers Market, selling organic crops raised at Butler Green Farms. He owns or leases a total of about 20 acres at different sites in North Kitsap County and Bainbridge Island. “Certainly people are
buying more local food than ever,” he said, noting that sales of organic food have increased about 20 percent a year for two decades. MacWhorter’s top restaurant customer on Bainbridge is Harbour Public House, which uses grassfed beef from Harlow Cattle Co. in Pierce County and touts “serving local free-range and organic products” on its website. “They go out of their way to buy local food and support farmers,” MacWhorter said of Harbour. His other customers include Restaurant Marche, Jake’s Pickup, Fork & Spoon and Blackbird Bakery. “About 25 percent of my business has been with restaurants, and I was amazed when going through the numbers how much increased it last year,” he said. “Last year it probably went up to about 35 percent of my business.” As summer arrives, farmers markets start to teem with the diversity and abundance of vegetables, fruit and herbs grown around the Kitsap Peninsula. “Really our whole menu is strictly local ingredients this time of year,” McGill
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| Tuesday, July 7, 2015 |
Fernwood Creamery: Farming as a lifestyle and livelihood By Rodika Tollefson KPBJ contributor
For Todd and Kelley Krause, farming has been a lifestyle ever since they bought an old 10-acre farm in Port Orchard more than a decade ago. For the past three-plus years, that lifestyle has also turned into a small, thriving business that provides a second income — and allows Kelley to focus on raising and homeschooling the couple’s four young boys. The pair opened Fernwood Creamery in 2011, offering raw, whole milk to retail and wholesale customers. Customers are largely local but some regulars come from as far as Puyallup, Sequim and Montesano. “We’ve been told our milk tastes the best,” Todd Krause says. The taste, he explains, depends both on the breed of cows and on their feed. Milk from Jersey cows, for example, has a lot more cream, while Brown Swiss cows produce milk that’s high in protein and butter fat, and tastes better. At Fernwood, the milk comes from three Brown Swiss, two Jerseys and one mixedbreed cow — but it’s all mixed together for consistency. The cows produce as much as
35 gallons of milk total each day. Customers can purchase the milk in half-gallon glass jars using a self-serve honor system. Fernwood also supplies milk to Fessler Farms (a milk and produce delivery service on the Key Peninsula), the Bay Street market in downtown Port Orchard and a feed store in Seabeck. In addition to cows, the Krauses have several calves, a goat and about 50 chickens (whose population has grown to 300 at times). Milk and honey are the main products, but customers sometimes will also find eggs, beef and rhubarb. Despite the growing popularity of healthy, locally produced food and the movement to support small farms, local creameries like Fernwood are still a somewhat scarce business. “For small-scale agriculture, you need to be able to offer a value-added product, and milk has a lot of added value,” Krause says. “It’s a lot of work and requires specialized knowledge, so there aren’t a lot of people doing it.” Judy Heart, who lives not far from the farm, raves about that value. For the past year, she’s been visiting on a weekly basis to buy milk.
Heart, who quit a longtime habit of drinking nonfat milk, says the raw, whole milk is more like food. “I love it,” she says. “I really appreciate having this, especially locally.” To the Krauses, that sort of feedback — which they receive regularly — is validation for their daily work. “It’s very encouraging,” Krause says, “(because) so many farmers are (viewed as) commodities and don’t hear appreciation.”
BEYOND A HOBBY A visit to Fernwood Creamery during the day is likely to show a bucolic picture of farm life. The cows may interrupt their grazing to check out a LARRY STEAGALL barn visitor while the chick- Peter Krause, 6, holds a jug of raw milk at Fernwood Creamery in Port Orchard. ens go about their business. Kelley may be spotted But behind the scenes, things are much around tending to one thing or the other, See CREAMERY, 9J while the boys may be playing outside.
Key Pen lavender farm a destination for locals, tourists By Rodika Tollefson KPBJ contributor
RODIKA TOLLEFSON
Tracy Ketts and her late husband, Bill, moved from California to the Key Peninsula in 2008 specifically with the goal of growing lavender and opening the farm on their friends’ property.
The Olympic Peninsula may get all the fame when it comes to lavender, but the Key Peninsula claims its fair share of lavender enthusiasts, too. For the past eight years, the Blue Willow Lavender Farm, located close to State Route 302, has been attracting visitors from as far as Seattle and Oregon (and even Olympic Peninsula). In July, the farm becomes a true destination, with about 1,500 visitors coming through for an annual festival. The 15-acre farm includes 15 fields of lavender on 2.5 acres. Ten varieties are grown commercially on those fields, but another 67 varieties grow around the garden so customers who buy plants for their own gardens can see what they look like. In addition to picking their own lavender, customers can buy freshly picked bundles at the farm store. The store also sells value-added products such as laven-
der-infused honeys, jams, lotions, soaps and beauty pillows. The farm is open Tuesday through Saturday, April through the end of August. “You have to make a splash when you can make a splash,” owner Tracy Ketts says. “You have to do everything you can to make your season stretch.” Blue Willow also opens in October during the Key Peninsula Farm Tour, as well as during the Thanksgiving weekend for its Christmas shop. During the rest of the year, customers can simply make an appointment to drop by — an option that Ketts says is very popular. For Ketts, however, the work goes on year-round. She sells dry lavender, which has to be processed later in the season. She also makes sleeping masks, eye pillows and other products for sale. That means her winter season is slower but not entirely free. “It’s not the same thing every day. As the See LAVENDER, 10J
| Tuesday, July 7, 2015 |
WSU EXTENSION | LAURA RYSER
Kitsap developing agriculture code
L
iving in Vermont for almost a decade, I got used to that familiar smell in spring when the ground thawed and farmers began the annual tradition of spreading manure on the fields. While it was not the most pleasant odor, it was a signal that the start of the farming season had begun. Living close to a farm means you are better in touch with the seasonal activities of growing food or taking care of livestock. If a farm close to you has a farm stand or offers weddings, you might get used to the buzz of people gathering as there will no doubt be some kind of seasonal impact to the area. Balancing this kind of farming activity with its impact on the surrounding area is the basis for the new agricultural code currently being created by Kitsap County’s Department of Community Development. Whether or not you embrace the farms around you, it is important to acknowledge that we need our farms if we are to build a strong, local food system. Key to building this system lies in local policies and codes that both protect agriculture and set clear guidelines for what activities can happen where, so that we as a community can feel safe and satisfied about what happens around us. As Kitsap County does not have agricultural zoning that designates a certain area for farm-related uses, writing code to protect agriculture while reducing impact will have to suffice. As a newcomer to Kitsap County and a faculty
member at Washington State University Extension, I have been invited to join the discussion in crafting this code that will impact many people throughout unincorporated Kitsap County. For over 15 months, a core group of farmers and food advocates have been working on this draft code in close consultation with the Department of Community Development and it has been inspiring to see such dedication.
events; farm stands; mobile processing; farm stays; tasting rooms; livestock and dairy management; and what is called ‘legal nonconforming agriculture uses’, or which farms and
businesses are ‘grandfathered’ in. Last, the code calls out Washington state’s Right-to-Farm law, adding that such provisions shall apply to commercial farms or parcels located outside
an Urban Growth Area where agricultural uses are allowed. It might be safe to say that not everybody is passionate about land use maps. But now is the time
Been there, banked that.
GOALS
The whole purpose of this code is to protect and promote agriculture by encouraging agricultural commerce through clear guidance for agriculture uses; supporting the startup of new food and farm businesses; providing a platform for agri-tourism; encouraging the conservation of land best suited to growing food; and documenting support for Washington state’s Rightto-Farm law.
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IMPACT
Understanding this new agriculture code is about understanding how Kitsap County is zoned and what activities are allowed where. Agriculture is currently an allowed activity outside of the designated Urban Growth Areas, in the rural wooded, rural protection, and rural residential zones. It is within these zones in unincorporated Kitsap County that the new code will apply. Anyone operating a commercial farm, winery, distillery, brewery, cider mill or nursery within unincorporated Kitsap County will be impacted. It will set rules about agricultural structures and farm labor/ intern housing; assembly
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that you might want to look at the County’s zoning map, see where you live and work and take a moment to understand what kind of See CODE, 9
8
| Tuesday, July 7, 2015 |
Region’s successful food co-ops offer model for Kitsap effort ■ Local group tops
700 members; goal remains opening a grocery store
By Terri Gleich KPBJ contributor
After seven years of planning and 700 memberships sold, a founder of the Kitsap Community Food Co-op expects the next 12 months to be pivotal for the project. “We are talking with a local developer right now and he’s taking his time in looking at options,” said board vice-president Kristina Kruzan. “We’re increasing the intensity of the discussion and we’re looking at things changing very quickly over the next 12 months.” The co-op hit the 700-member mark in April and is working toward 1,000 before launching the push to finance a location, probably in downtown Bremerton. “We need to get to the level of membership where we can go out and have a capital campaign and fillthecofferswithasmanydollars as we can from the community,” said Kruzan. “The community needs to show they really want a co-op. By no stretch of the imagination is this a sure thing yet.” Possible funding sources include grants, private investors
Longtime Kitsap farm accepted into state’s mentoring program Starting in the summer of 2015, Pheasant Fields Farms will be a participant in the Cultivating Success Farmer Mentor program, an on-farm internship program that allows students to work one-onone with an experienced farmer mentor. There are currently 13 farmer mentors throughout Washington state, and this is the first time a Kitsap County farm has been enrolled in the program. Student interns accepted into
and selling preferred shares to the member-owners. In the meantime, the co-op board is working with the Food Co-op Initiative and CDS Consulting to develop its financial documents, business plan and market study. Co-op backers have known from the start that their task would be challenging. “We talked to experts at the beginning who said it could take three years or it could take 11 years,” said Kruzan, who added that it’s an amazing accomplishment to have 700 members without a physical location. She’s met plenty of naysayers who equate co-ops with either hippies or elite foodies. But Kruzan sees the member-owned groceries as values-based businesses that keep money in the community, support local farmers and prioritize fair compensation for employees and producers. Profits are shared with member-owners who pay $200 to be fully invested. Unlike a farmers market, coops are full-service groceries that are open year-round. It’s a business model that has been around for 250 years. As the Kitsap effort celebrates its 700-member milestone, the Orcas Food Co-op in the San Juan Islands is marking the first anniversary for its store, which opened less than a year after the group filed articles of incorporation. “It’s the fastest timeline I’ve ever encountered,” said produce
and marketing manager Rhys Hansen, who previously worked at the Tacoma co-op, where it took about seven years to go from idea to store. In a community with only 5,000 year-round residents, the Orcas co-op already has 1,200 members. There’s a one-time $240 membership fee or shoppers can purchase a one-year membership for $50. More than 200 volunteers pitched in to remodel the 2,100-square-foot store before opening, and all financing came from the community. In return, the co-op is already making its mark on the local economy, buying $100,000 worth of San Juan County produce during its first year, which accounts for 28 percent of all produce purchased. “We are the largest local food buyer in the county,” said Hansen. For the co-op’s top three or four producers, that means they can redirect their sales efforts away from restaurants and farmers markets, which are a less consistent source of revenue. Although there was strong community support from the beginning, Hansen said membership grew more rapidly after the co-op found a space. “There were a ton of people (who joined) on the first day and a lot of the more skeptical people were converted by our location.” Kitsap is looking to join a
the program are matched with a farmer mentor to receive valuable hands-on experience in all aspects of production and marketing over the course of the farming season. They also gain the technical farming skills necessary to initiate and manage an economically viable and environmentally sound small-acreage farm or ranch. Farmer mentors receive ongoing assistance with curricula development and implementation from Washington State University Extension staff that help coordinate the Cultivating Success program.
Pheasant Fields Farm is one of Kitsap County’s oldest farms, growing food since 1905. The farm is currently a family-run operation owned by Nikki and Allen Johanson that has been in their family for over 50 years. They have expanded planting areas to more than 6 acres even though they lost more than 5 acres of the original 15-acre plot when the State Route 3 freeway was constructed. “We are thrilled that Nikki and Allen are participants in this program,” said Renee Overath, director for WSU Kitsap Coun-
op incorporated in 1972, it survived sales as low as $40 a day and a split I THINK A CO-0P among members that led is an awesome business to three competing natumodel. People come ral food stores in town. As remembered by with together, each with member-owner Gale their own little piece of Wallis on the grocery’s money and pool their website, things turned resources and have around after the Port something much larger.” Townsend Food Coop moved to a better location and was able — Kenna Eaton, Port Townsend in 1995 to go to all paid Food Co-op general manager staff. In 2005, the co-op purchased its current 8,000-square-foot store. strong tradition of food co-ops in It now has 6,500 members and is Western Washington. Both Skagit talking about another expansion. General manager Kenna EaValley and Port Townsend are well-established examples that ton said the most important date back to the 1970s and grew step for Kitsap is to make sure it has a sound business plan and from humble origins. The 42-year-old Skagit Val- enough working capital to make it ley Food Co-op, which started through the first year of business. Like Kruzan, Eaton touts coin a Presbyterian church basement, has undergone two moves op values, what she calls a “triple and four expansions to reach its bottom line of people, place and current 12,000 members and 150 prosperity.” That means reinvesting in the community and employees. Marketing and outreach direc- taking good care of the co-op’s tor Rachael Darden said that in 100 employees. For example, the addition to giving dividends to business pays 100 percent of emits members since 2010, the co- ployees’ health, dental and vision op supports the local community insurance premiums after two by donating a portion of its pro- years. In addition, the co-op receeds one Friday each month to cently made its first micro-loan to nonprofits, sponsoring the fair, help a local producer buy a tracproviding free meeting space to tor, and expects to pay its first local groups and hosting a variety member dividends in 2016. “I think a co-op is an awesome of classes. “What the co-op really strives business model. People come for is to be a meeting place, not together, each with their own little piece of money and pool just a grocery,” Darden said. Port Townsend’s effort began their resources and have somewhen the owner of a candle shop thing much larger,” said Eaton. began selling honey, whole-wheat “It’s a tried and tested model that flour, rice and other grains out of can evolve and change with the a corner of his store. After the co- times.” ty Extension. “It’s a big deal for them to be accepted because it’s a competitive program and lots of farms want to participate. Pheasant Fields Farm will have an extra set of hands this season and have a positive impact for a new farmer wanting to learn the ropes.”
More information about the Farmer Mentor program can be found at cultivatingsuccess.wsu. edu/farmer-mentor-program/ and information about Pheasant Fields Farm can be found at www. pheasantfields.com/.
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| Tuesday, July 7, 2015 | 9
LARRY STEAGALL
Todd Krause moves his milk jars to be washed at Fernwood Creamery.
CREAMERY from 6J
more complex. To run the business, some knowledge is required about science, plants, veterinary medicine, equipment maintenance, bookkeeping and so forth. That’s to say nothing of the physical labor — the cows are milked twice a day, and the pastures are also constantly managed. In Krause’s case, that’s 8 acres of pastures with 16 paddocks, rotated for grazing in order to use grass efficiently. Pasture maintenance includes pulling blackberries and Scotch broom, clipping the tops of taller grasses, irrigating and cleaning out the manure. “It’s more work than most people think,” Krause says. For Krause, there’s an added challenge: He’s also part owner of an engineering firm that designs small
CODE from 7
agricultural activities might be going on around you. As this code has far reaching implications for many of our community members, I urge everyone to read the draft and provide input at either upcoming public hearings or
water systems. “The biggest challenge is balancing a full-time day job with the farm and prioritizing those efforts with time for family, church (etc),” he says. One thing that’s helped the business grow is intentional planning, or as Krause puts it, “not letting things just happen to you.” “Most small-scale agriculture businesses end up just breaking even or losing money and a lot of it is because it’s a large-scale hobby. To make money, it has to transition from being a hobby to being a business,” he says. He says that Fernwood Creamery was conceived as a business from the beginning, which is why it was able to break even the first year and make a profit the second. And now, the couple is looking to the next stage — adding yogurt as a new product. “Yogurt is very healthy and something we believe
LARRY STEAGALL
Gene Miller of Fessler Farms Milk loads raw milk from Fernwood Creamery for delivery.
in,” Krause says. It also has a longer shelf life than milk while getting a better production volume than, say, cheese (the same
amount of regular yogurt as milk, vs. one pound of cheese from 10 pounds of milk). The couple already pur-
chased a yogurt pasteurizer and are vying for a Mission Main Street Grant, a competition sponsored by Chase. The money would
help them get the facilities faster. The results are expected to be announced in a few months. But local customers will likely not enjoy the fruits of that expansion. The Krauses are planning to move to Colfax in Eastern Washington in the fall and are hoping to lease or sell the farm. They’ll start anew in Colfax, growing their business by starting with a couple of cows. Krause, who grew up on a farm that had 150 Holstein cows and sold milk to Darigold, says having a creamery is a big commitment. But he appreciates the rewards. “The best part is for us to be able to work as a family and hopefully develop a work ethic with our children,” he says. “The other part is our customers. We hear a lot of success stories about improved health.”
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through the county’s website. The more people who review it and provide input to the County, the better the code will be in the end. • Laura Ryser is a Regional Specialist, Community and Economic Development with Washington State University Extension in Kitsap County.
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| Tuesday, July 7, 2015 |
LAVENDER from 6J
Lavender festival Blue Willow will host its lavender festival on July 10-11 from 10 a.m. to 6 p.m. The schedule includes classes (infusion, care, beekeeping, etc.), live music, an antique car show and children’s activities. There will also be a variety of vendors including a hotdog vendor.
season progresses, you do different jobs,” Ketts says. “You’re tired and weary but it’s fun.”
GROWING IN LOVE WITH LAVENDER
Ketts and her late husband, Bill, opened Blue Willow Lavender Farm in 2008 after moving to the Key Peninsula from California. The property is owned by their friends, who asked them to move there so the Kettses could “do something with the land.” The couple, who were both teachers at a Christian school, got the idea about lavender during a camping trip in California. “Not knowing anything about Sequim, we wondered if lavender would work,” Ketts says. She says they prayed for four years before making the move — which they did without even seeing the property. “This was a big move, a very big change,” she says. While they didn’t know a lot about lavender, Ketts and her husband both loved to garden. Before starting their farm, the couple bought 150 lavender plants in California so they could learn about planting and care. They also took a class from lavender expert Susan Harrington at Labyrinth Hill and read many books. “The rest of it was at the ‘school of hard knocks.’ You learn as you go, and every year is different because of the weather, so you have to adjust,” Ketts says. The Kettses arrived on the Key Peninsula on July 4, 2008, and two weeks later began clearing the field of grass, and by September began planting. They started with 800 plants the first season, and built up to a total of 4,000.
The festival is free, including parking. RODIKA TOLLEFSON
The farm sells a variety of lavender plants, as well as lavender products such as soaps, lotions and jams.
“We put up a sign right away to build some excitement about the farm,” Ketts says. “Most farms don’t open for two to three years but we decided to let people see it grow.” The business grew along with the plants. The couple opened the store the following year — first under a canopy, then under a porch. The store moved once more, to the barn that’s used for drying lavender, before finally getting its permanent spot in a “mother-in-law home” built in 1914. Blue Willow also has an
educational aspect. The couple used to dress up in colonial costumes and do presentations on life at a colonial farm. Ketts offers monthly classes during the season, and recently added a new program called “the five-minute farmer” to teach people about harvesting. “It’s a nice way to get them hands-on experience with the farm and immerse people in what they can do with lavender,” Ketts says.
BECOMING SELFSUSTAINING
Blue Willow Lavender Farm is located at 10615 Wright Bliss Road KPN, Gig Harbor. Go to www. bluewillowlavenderfarm. com for more information.
church that still meets on the property, died last June from leukemia. Tracy has continued the farm work largely on her own — she
gets some help with a few chores but had to take over the heavy-duty work and customer service, which were Bill’s focus. “It’s been really hard to adjust. I miss Bill very much,” she says. “I need to be able to make it mostly on my own, and I’ve been doing that.” To be available for customers throughout the day, Ketts weeds early in the morning. She doesn’t use plastic as a weed barrier, like some lavender growers do, so the weeding is done by hand, as is the occasional watering. “I love walking out there early in the morning when it’s cool and quiet,” she says. “But I have to work hard to stop and enjoy the lavender too.” Ketts says that talking to customers is not her “natural bent,” but she knows it’s a major part of the business.
“It takes patience to build up the customer base and make sure they’re happy and want to come back,” she says. “It’s so important in the agri-tourism business to have the people skills to do that.” While Ketts works the farm full-time, it doesn’t produce enough income to support a full-time living. The farm was intended to serve as supplemental income to Bill’s ministry. She says an expansion would require a loan, but the couple built up their business debt-free so Ketts is not considering that step at the moment. Her goal, however, is to see the farm become selfsustaining some day. “You have to be really self-motivated to do something like this,” she says. “But I really love talking to people and getting them excited about lavender.”
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CHEFS from 5J
“We’re trying to show what you can make with what’s grown here in Kitsap,” he said. “I’ve got some lettuces from Wyckels Farm in Poulsbo, Jerusalem artichokes from Davis Farm in Belfair, some onions and other things from Abundantly Green in Poulsbo, and Smoking Pig Foods (in Bremerton) is doing some goat cheese for us.” When classes resume in the fall, Plemmons’ culinary students help prepare the annual Kitsap Grown Harvest Dinner, where all food and beverages served to about 200 people are locally produced. The event is a benefit for the Kitsap County Agricultural Alliance, and Plemmons is assisted by other area chefs such as Monica Downen, another proponent of using local foods at Monica’s Waterfront Bakery & Café in Silverdale. The student chefs’ training extends beyond the kitchen. “I take students out to various farms around the community to talk about where food is really coming from,” Plemmons said. One of the places they visit is Gregory Farm, “where they grow an Italian onion that’s like a Walla Walla sweet. We use them when we do French onion soup and onion rings in the fall,” Plemmons said, “because they’re the best onions I’ve seen anywhere.” Katie Doherty, co-owner of Brix restaurant and Net Shed No. 9 in Gig Harbor, prefers locally sourced food but noted that “it is challenging in this area since the amount of product we need is sometimes more than what is available in this growing area.” But her restaurants do get bison meat, berries, goat’s milk for making cheese, and more from area farms, including ingredients for the lavender-
honey butter served with cornbread at Net Shed. Sometimes, the same people growing the food are serving it at their own eateries. For example, the founders of the Food Shed in Kingston now run Mossback, and their website explains their mission: “Simply put, we’re farmers with a café. We’re inspired to create and serve delicious seasonal menus that come from food grown at our own farm and other area farms as well.” As local growers develop relationships with chefs, the farmers will sometimes raise crops or animals to meet a restaurant’s specific need. Jake Angel, chef and owner of Jake’s Pickup on Bainbridge, said he got a special crop from Rebecca Slattery at Persephone Farm in Indianola. “She planted collard greens for me, and she’d never had collard greens before. “And Rebecca grows the best cucumbers I’ve ever seen anywhere.” Kevin Block of Sol Farms (who has an evening job waiting tables at Café Nola, one of the restaurants he supplies with produce) is changing his operation’s focus more to raising animals, and Hitchcock chef McGill will be a customer for the specialty breed of pigs called Mangalitsas, as well as an Icelandic sheep variety that has highly flavorful meat. “Kevin at Sol is a great example of a partner,” Hitchcock said. “They can count on me as a customer who’s going to put their money where their mouth is when it’s time to get all this cool food.” Sometimes farmers will just take a load of what they’ve got ready to harvest to chefs they know, and to new restaurants. “Just recently found a place I would never have thought of stopping,” Paul Gregory said, referring to Jake’s Pickup, which is at the Chevron station on Bainbridge Island. (See sto-
ry, page 23) “I saw the sign but never thought about stopping there at place in a gas station. “But then I did stop by one day and he was real enthusiastic about anything I had. I’ve taken him some mint, and green onions, and kale for kale chips.” Gregory, who also brings
fruit to the Kitsap area from orchards he’s connected with in the Yakima Valley, and MacWhorter of Butler Green Farms both said they appreciate the enthusiasm for food of chefs like Angel. “Bring it, I’ll buy it, I’ll use it,” Angel said is his view of getting local food. “My favorite is when they
s k n a Th
just come in off the street and they’ve got a truck of local stuff, they tell me where it’s from and all about it.” Hitchcock chef McGill has gotten so involved with local growers that he’s got the farming bug himself. He’s renting some property near his Bainbridge restau-
11
rant, and now his days often start with a trip to his own garden. “Step one was moving here (to start a restaurant), … and now step two is growing some of our own food,” he said. “I certainly don’t claim to be very skilled farmer, but it brings me such joy.”
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| Tuesday, July 7, 2015 |
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FINANCIAL PLANNING | EDWARD JONES
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Scholar (formerly known as Elderhostel) provide educational travel programs to virtually every area on the planet. And, of course, you are free to journey on your own. But however you decide to hit the road, you’d better bring your wallet — because travel is expensive. One way of dealing with these costs is to place a certain amount of money each year in a liquid account that offers significant protection of principal. Set aside enough money to cover all your travels for a year, and when it’s exhausted, you’ll know it’s time to stay home for a while. •Rent or buy a second home. During retirement, many people like to spend a few months each year in a more pleasant climate or in a location nearer their grown children. If you are considering a second home, you’ll need to decide whether you want to rent or buy. You’ll find considerable differences from a financial point of view, so you’ll want to think carefully about your choice. • Pursue your hobbies. While you were working, you might have wished that you had more freedom to pursue your hobbies. Once you retire, though, you’ll probably have a lot more time to do what you See GOALS, 14J
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money” to work immediately in quality investments, you may motivate yourself to keep a lid on your debt level. • Unlock the power of time. Albert Einstein once said, “The most powerful force in the universe is compound interest.” Einstein, who knew a thing or two about the nature of time, clearly recognized its importance in investing. In fact, as an investor, time may be your greatest ally. The more years in which you invest, the more dollars you’ll put in, and the longer you’ll have for your investments to potentially grow. Even if you’re just starting out in your career and can only invest a small amount each month, you’ll be starting to accumulate the amount you’ll eventually need to enjoy the retirement lifestyle you’ve envisioned. • Release your investments’ growth potential. To attain financial freedom during your retirement years, you will need to invest for growth — it’s that simple. So include an appropriate amount of growthoriented vehicles in your overall investment mix. Ultimately, this mix should be based on your risk tolerance, time homuch much of a good thing.” For example, if you own a particular investment, such as a stock, that has done well, you might think that it’s a good idea to own more of the See INDEPENDENCE, 14J
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14
| Tuesday, July 7, 2015 |
Silverdale traffic changes with Harrison work By Steven Gardner sgardner@kitsapsun.com 360-792-3343
Traffic plans related to the expansion of Harrison Medical Center in Silverdale call for an additional lane on Ridgetop Boulevard and the rerouting of Sid Uhnick Drive to align with the medical center’s existing entrance. The Kitsap County hearing examiner will consider the proposal at a hearing July 9. If approved, it means work can go on without a full environmental-impact statement. “The county’s conclusion aligns with our belief that we can develop the existing Silverdale campus of Harrison Medical Center without any significant impact to the environment or the area’s traffic patterns,” Harrison spokesman Scott Thompson said in an email. A transportation study per-
GOALS from 12J
you like, whether that’s driving your classic car, painting landscapes, golfing, fishing, building furniture — whatever. Be aware, however, that some people do get over-exuberant and spend more money on their hobbies than they can really afford. So have fun with your pursuits, but set a budget — and stick to it. • Get back to work. Upon
formed by the county shows traffic in the area has improved with the installation of signals at your formal retirement, you may decide to do some consulting or open a small business. Any wages you receive can greatly improve your retirement income picture. For example, the more money you earn, the less you’ll have to take out each year from your 401(k), IRA and other retirement plans. (You will have to take at least minimum withdrawals from some of these accounts.) Plus, if you make enough money, you may be able to postpone Social Security for a few
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intersections around the hospital. Cost for the traffic changes expected with the new hospital
years, thereby increasing your monthly payments when you eventually start taking them. As you can see, your retirement goals will be closely tied to your finances. So think carefully about what you’d like to do when you retire — and connect these objectives to the money you’ll spend and the money you may earn. By being aware of both your dreams and your “bottom line,” you should be able to enjoy the retirement lifestyle you’ve envisioned.
is estimated to be about $2.5 million, with Harrison picking up $1.8 million of the tab. Harrison plans to increase the number of hospital beds on its Silverdale campus and close its Bremerton facility. The first two phases, designed to take its bed capacity to about 240 from 94, also would include an 80,000 square-foot medical office building. Those phases are projected to be complete by the end of 2018 and would include the street improvements. Uhnick, a residential street west of the southbound Highway 303 on ramp would be altered before it gets to Ridgetop to go south far enough to reach the medical center’s existing entrance. A traffic signal is planned for the new intersection. The path for the road will cut through property owned by the hospital. Cost for that improvement is estimated to be $1.5 million, with Harrison paying $1 million of it.
INDEPENDENCE from 12J
same type of stock. But when investing, duplication can be dangerous, because if a market downturn affects one asset class particularly hard, and much of your portfolio is tied up in that asset class, you could take a big hit. Instead of “clustering” your dollars around a single asset or two, you could diversify your holdings by owning a mix of stocks, bonds, government securities and other
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The other major change will be an added lane on northbound Ridgetop starting north of the convenience store at Ridgetop and Myhre Road and running north to the Highway 303 on ramp. Cost for that improvement is estimated to be $1 million, with Harrison paying $800,000 as its share. Other changes in the site include the addition of two new entrances. A new Ridgetop entrance would allow visitors to enter the campus about halfway between the existing entrance and Highway303.OnMyhreanewentrance would go in across the street from an existing Lowe’s driveway. A third phase would be the construction of a tower as tall as 180 feet that could add another 110 beds. The new driveways and traffic changes are expected to accommodate that building. That project is expected to be complete by 2030, but Thompson said no timelines are fixed yet.
vehicles. While diversification can potentially help you reduce the impact of volatility on your holdings, a diversified portfolio can’t guarantee a profit or protect you from loss. Achieving any type of freedom, in any kind of endeavor, takes time and effort. That’s certainly the case with financial freedom— you will need to consistently make the right moves, over a period of many years, before you can finally declare your fiscal independence. But once you reach that point, you will likely conclude that your diligence and dedication were well worth it.
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16
| Tuesday, July 7, 2015 |
SCORE MENTORING | KEN SETHNEY
It’s decision time: Are you ready?
M
any of the decisions you make as a small business owner can be difficult and stressful. A lthough there is no way to guarantee that every course of action you choose will be the best, using a sound process to arrive at your decision will go a long way toward being able to implement it with confidence. As you gain experience
making tough decisions, you’ll be better able to tackle the inevitable choices that are more complex, or must be made quickly. Here are some tips for making thoughtful, wellinformed decisions: Define the problem. Be specific, what is the decision that needs to be made? Is this really your decision or someone else’s and do you really need to make a decision at all? If you do not have at least two options, there is no decision to be made. Brainstorm the alterna-
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under the new regulations. Of course, this exempt employee will still need to be paid enough to meet that threshold as well. Something to keep in mind: If you have an exempt employee who regularly works overtime and will be reclassified, you are not required to convert their salary exactly to what it would be on an hourly basis. You can figure in what they will make with their new overtime pay and with that calculate their new hourly rate. Although the net result will be the same for your employee, the nuances of how you communicate this change to your employee in a positive light will be the tricky part. The intent behind these changes to the FLSA may be to benefit the weary,
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could be significant. As an example, according to the website Glassdoor, the base salary for a manager of a Subway store is $31,754 (which equals $15.27 on an hourly basis). Assuming they would no longer qualify as exempt, if the manager works 50 hours per week, and is classified as non-exempt, qualifying them for overtime, it would increase their annual wages by $11,910 with their overtime pay. That’s an increase of 37.5 percent just in wages alone, not considering the impact that will have on taxes and other associated benefits. Choices will need to be made. Obviously, one option with a reclassified employee is to limit their hours to 40. But the work will still need to be done. Businesses may need to hire more frontline nonexempt supervisors to fill in the gaps. You may be able to move duties around in a manner that gives one employee enough exempt duties that they still qualify
tives. Draw on all available knowledge resources to learn as much as you can about the implications of each option. Identify contributing factors that potentially can be changed in order to improve a particular alternative and those that must be accepted as is. Weigh costs versus benefits. The time-tested exercise of listing pros and cons on opposite sides of a piece of paper still works. Try to match up direct causes and effects as much as possible, but also consider intangible influences and outcomes. Balance your research. Seek out as many perspectives as possible, but remember that many opinions, even those of “experts,” are subjective and potentially based on incomplete information. Also, overworked American employee. And certainly we can probably agree that a base wage of $11.38 an hour to qualify as an exempt supervisor may need to be revisited. Let’s hope that the new regulations don’t go so far that they actually end up harming small businesses and the very workers they’re meant to help. And while we’re waiting for the regulations to get hammered out, we all need to start getting our businesses and supervisors prepared. • Julie Tappero is president and owner of West Sound Workforce, a professional staffing and recruiting company based in Poulsbo and Gig Harbor. She can be reached at julie@ westsoundworkforce.com.
avoid blindly accepting an opinion because it’s exactly what you want to hear. Trust your instincts. Intuition can be your ally, especially if what appears to be a good choice just doesn’t “feel” right. Think about the reasons for the uncertainty and look for further evidence that counters or justifies your concern. Recognize your limitations. We all have likes and dislikes that can bias our thinking in a certain direction. If you lean toward an alternative simply because “it’s always worked,” you may be missing out on something that may prove to be a better choice. Do a reality check. Cross off those alternatives that most likely will not occur. Divert your attention.
Take a break from your decision-making and do something else, unrelated to business if possible. That wonderful machine known as your brain will still be chugging away on the decision while you take a walk, watch your kid’s soccer game, or simply look at the window. The decision factors may not change in the interim, but a fresh look is sure to make a positive difference in how you evaluate them. Just do it. Once you have made your decision, get moving on it and move on. Don’t agonize about “what ifs” or wonder what someone else might have done. If it turns out that another option was better, so be it. Mistakes are just as important to small business success as being right, some-
times, even more so. • For more help with valuing your small business, contact SCORE — Mentors to America’s Small Business. SCORE is a nonprofit organization with more than 12,000 volunteers who provide free, confidential business mentoring and training workshops to small business owners. To contact Kitsap SCORE,emailkitsap@scorevolunteer.org, call 360-3281380 or visit kitsapscore.org. Ken Sethney is a volunteer business mentor and branch manager with Kitsap SCORE. He is a former ad agency creative director and marketing coach who worked with the owners of midsizecompaniesthroughout the U.S. Contact Ken via email at ken.sethney@scorevolunteer.org.
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Getting new eyes on Perry ■ Mall that’s off beaten path is 50 years old, now with new hope By Josh Farley
jfarley@kitsapsun.com 360-792-9227
Andy Graham is blunt about the strengths and weaknesses of the longstanding complex his restaurant, McCloud’s Grill House, calls home in Bremerton. “It’s a terrible location — but look at the size of this,” said Graham, surveying the restaurant and pavement extending from it in every direction. “And look at all this parking.” Removed from the Wheaton Way corridor, the Perry Avenue Mall, now 50 years old, survives on McCloud’s, some bars and small shops and a new gym that replaced an antique store. Its longtime centerpiece, a grocery store, is struggling to find its place in a sea of competition, with no fewer than five corporate grocers nearby. But it has parking and a heck of a lot of space, along with a Seattle family as owners that want to make it more viable. “I want to create excitement for this property,” said Michael Thai, who manages the property for his family. The sprawling mall covers 8 acres, broken up by a few planters containing weeping Alaska cedars. It includes about 400 parking spots, six buildings and 22 spaces for businesses, 14 of which are filled. The Thai family purchased the development in 2005. After selling some commercial real estate in West Seattle, they decided to put those gains into Perry Avenue Mall. They hadn’t planned on taking on a grocery store. But when Garguiles Red Apple Market closed almost a year ago, it fell into their laps, Thai said. Re-
Michael Thai, owner of the Perry Avenue Mall in East Bremerton, greets regulars at Larson’s Restaurant.
LARRY STEAGALL / KITSAP SUN
Perry Avenue Mall owner Michael Thai looks at its expansive parking lot in East Bremerton.
LARRY STEAGALL/ KITSAP SUN
Thai isn’t giving up. The family is working to refinance the property, which should bring it a
lower interest rate, he said. He’s looking at bringing in a farmers market, attracting carnivals and has approached Olympic College about using Perry Avenue’s parking lot for students who could be bused to and from campus while a new arts and sciences building is constructed (the college declined the offer). “I love this place,” said Thai, who notes he lives just down the street. “This
is my home.” He knows these things take time. McCloud’s offers one such example. It had a reputation for being a problematic bar that Graham went to great lengths to counter as a quality restaurant, noting he just sunk another $10,000 into the kitchen. “It took forever for people to realize this is a steakhouse, and not a bar anymore,” he said.
Gigabit Internet LARRY STEAGALL / KITSAP SUN
McCloud’s Grill House at the Perry Avenue Mall.
cently, they’d attempted to tailor their products for shoppers seeking all things local and organic, but Thai said they’ve not been successful. “We haven’t yet set ourselves apart from everybody,” Thai said. “We’re still looking for how to do that.” Perry Avenue Mall, assessed at $2.8 million, is not unique in the city. Bremerton is home to the highest rate of vacant commercial properties in the county. About 1 in 5 storefronts here sits empty, whereas most other areas in the county average 14 percent, according to statistics complied by
commercial real estate brokerage Bradley Scott. There are bright spots on Perry. McCloud’s has forged a loyal following. Papa’s Eats, Treats and Spirit has a popular monthly drag show. Larson’s has its breakfast regulars. And in the past year, Dungeon Fitness, a strength and conditioning studio that works with several high school teams, debuted. Its owner, Ryan Turgano, has had to rely on social media to bring in customers, as there’s not much foot traffic during the day. “It’s been growing,” he said. “But it’s definitely been very challenging.”
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Kevin Ryan Tim Ryan Construction
Teresa Osinski CGP
President, 2015
Executive Vice President
Learn to tell the Story Construction estimating is much more than performing quantity takeoff of the building components. As design professionals, tradesman, construction managers and owner’s we can all appreciate detail. Detail in any endeavor shows that you care and also lays the important groundwork for further work on a project. Learning to what level of detail is needed and how to tell the story is the challenge. Start by listening to your customer or client. “When you Talk you are only Repeating what you know; but when you Listen, you may Learn something new” –Dalai Lama. Understanding how the estimate will be used is important. A feasibility study may only require a broad brushed approach where fine details are left out for a more generalized project scope. Many times during the design development phase a broader approach is taken to help evaluate options until more in-depth analysis is warranted. We are fortunate to have detailed estimating software to allow a snapshot from many different angles but, it makes no difference if you have great software or a simple word document you still have to lay out the estimate story. Coming from a builder background I always strive to assemble the estimate the way I would build it. Having a logical progression of activities helps you keep track and insure that you address all the required elements. Deciding if you wish to include or exclude items is easy just list them out and either have a quantity or list the item as not included. You are always better off addressing the item one way or another and it helps all parties understand the basis of the estimate. We have all evaluated estimates, quotes, proposals, bids, and they come in many shapes and sizes. Learning to continue telling the story whether it be a short story or a more detailed novel is the decision you will have to make based on your circumstance and type of proposal. Just remember that everyone appreciates detail and knowing that you cared enough to lay it out there for discussion will go a long way to helping you earn the trust of your next client.
All Businesses Can Make the HBA Their Business! Did you know that being a member of a respected trade association like the HBA of Kitsap County is good for your business? It gives the public greater access to you and tells them that you care about your profession and our community. The HBA has been promoting the construction industry in Kitsap County for 60years! With leveraged buying power, product rebate programs, networking, and so much more, why aren’t you a member? What do you buy that is less than $2.00 per day? You can receive priceless industry advocacy support (local, state, and national) for your investment of just $1.56 per day! As a member you can get a quarterly rebate on name brand products; possibly hundreds of dollars back to you, for an investment of just $1.56 per day. Help us help you! Call for information.
The Home Builders Association is celebrating 60 years this year! As the largest and most effective trade association in Kitsap I am proud of the work of this organization and its members. In 60 years, the HBA has developed a reputation of competence and has effectively engaged at all levels of government to protect the construction industry as well as the unsuspecting public. Regulations usually come from folks with good intentions, but often-times limited experience or understanding of the broader impacts. Some proposed regulations are generated from shenanigans and self-serving interests, but that is not the norm. In either case, the HBA has worked diligently to be a voice for the industry and has effectively and successfully prevailed year after year in all of Kitsap’s jurisdictions. Supporting the Association is crucial to the future of the industry. A recent example happened in the final days of the 2nd Special Legislative Session of 2015. The Department of Revenue dropped a bill that would have mandated onerous and unjustified reporting requirements on only some companies participating in the construction industry. The ones impacted would be the ones pulling permits. All other companies, the ones breaking laws and rules and failing to pull a permit, would not be the focus of Department of Revenue’s interest. Because you have a local Association and a State Association, hundreds if not thousands of phone calls and emails flooded the legislature in opposition to this bill. Because of your local and state associations key leaders were able to make personal cell phone calls to legislators statewide to speak directly to them about the folly of the Department’s proposal. This recent example is just one of many that I could share with you. Do you recall the effort by Kitsap County’s Department of Community Development to create a consolidated code enforcement chapter which included police authority to inspectors and the criminalization of any violation of code? That effort was stopped in 2010 and in 2014 by the work of the HBA. Did you know that in 2011 an effort was afoot to double the fireflow required for projects? You may not have been aware of it because the HBA was able to pull together a variety of affected parties (including the elected Water Commissioners) to stop that cost prohibitive measure. The list goes on and on. The companies that invest in the HBA help all the companies dependent upon construction for their livelihoods. If you’re reading this and are in a field that depends on the construction industry’s success to make a living, your support through membership is the right thing to do. Additionally, the HBA has a charitable foundation that supports education and other local non-profits improving our communities. Annually the Builders Foundation supports the YWCA’s Alive Shelter tenants by providing Christmas Cheer as they transition to safer living conditions. The Foundation gives money to support Hang On Kitsap a program to install safety grab bars in the homes of Kitsap’s elderly and mobility challenged. The Foundation was a partner in the construction of the Veteran’s Park in Old Town Silverdale. The HBA is proud to have supported Kitsap’s construction industry for 60 years and we look forward to another 60 with the ongoing support of our current 300 members and the growth we anticipate from all the other companies in Kitsap that depend on our advocacy.
Government Affairs Committee Jim Ullrich, Ullrich Contracting Inc. Dairy Cows and Taxpayers We live in extraordinary times. There is so much promise and yet so much peril. We live in one of the most beautiful states in the Union but we are encumbered by one of the most morally corrupt and inept state governments that you can find. The state’s budget is being held hostage by a few greedy representatives and the governor, who don’t care about anyone but their cronies and myopic agenda. They only seek to add power and money to their empires at the cost of everyone else. They are having tantrums because the senate will not raise taxes. It is so moronic as to elicit the palm to the forehead and a groan of non-belief. There is only one reason that those in the state house would push for more taxes and this is where the moral corruption comes in to play. It is to increase their power to destroy. Chief Justice John Marshal said it best when he said “The power to tax is the power to destroy.” You see the senate budget pays for everything without raising taxes and it does that by an increase of State revenue, projected to be in excess of 3 Billion dollars (without raising taxes). In the senate budget state employees receive raises, more money is put into education, and for the first time in a number of years there would be a transportation budget. But that’s not good enough for some representatives and the Governor. They feel a civic duty to make all the people pay more in taxes. For instance, they want to raise the B&O tax. Talk about a job killer. For you that don’t know, a B&O tax is a tax on every dollar that goes through your books, whether you make money or not, right off the top. They want to raise taxes on capital gains. In other words they want to tax you on money you have already been taxed on. This is a precursor to an income tax. And don’t forget that moronic tax known as the carbon tax. This where the “largest polluters are taxed” as if they wouldn’t just pass it on the end user. If you feel that you don’t pay enough in taxes by all means send your check into the department of revenue. I am sure they will take it. But if you feel you pay enough or more than enough in taxes, come and help us find the people that understand that the government is supposed to be there for us and not us for them. We aren’t their cows just to be milked for every ounce of tax revenue possible. HBA Government Affairs Committee The HBA believes that it is strongest when the full assortment of membersand their views are included in all it does. This is true for our GovernmentAffairs Committee (GAC) too. Unlike some other trade organizations, anymember of the HBA is welcome to attend our monthly GAC. You do nothave to be a contributor to the affiliated Political Action Committee (PAC).All HBA members are welcome and encouraged to participate in the GACand have their views heard.Throughout the year the GAC may have guests to discuss importantpolicy or planning efforts underway in Kitsap. During these monthsthe GAC may also invite a seated elected to talk about their experience andupdate the HBA on issues important to the construction industry. During the“election season” the GAC invites candidates in for interviews. This is agreat way to get a better understanding of how a candidate thinks about issuespertinent to the position they are running for. While, ultimately theBoard of Trustees of the Affordable Housing Council of the HBA of KitsapCounty will vote on which candidate to endorse, it is after the candidate hasbeen considered by the GAC. Your input during this time is important.To be included in the monthly email reminder about the GAC, besure to let the HBA staff know so you can be added to the committee. TheGAC meets the same day as the Board of Directors and that is usually thefinal Thursday of each month. The GAC meets at 2:30 for one hour, exceptduring the election season the meeting often begins earlier. For the currentmonth’s meeting information be sure to check the websitewww.kitsaphba.com and navigate to the calendar on the Events & Newspage.
Calling All Kitsap Area Businesses! Peninsula Home & Remodel Expo coming soon! Want to boost your status in the community? Want to pull in customers to make booking your business calendar this winter a breeze? The Peninsula Home & Remodel Expo is a great way to promote your business and generate a buzz about your services. Booth sales are going on now! The Expo is Friday, October 2 – Sunday, October 4 at the Kitsap Sun Pavilion at the Kitsap County Fairgrounds. This Expo is owned and managed by the Home Builders Association of Kitsap County. To further our goal of connecting local residents to local businesses we offer this business expo each October. This is an affordable way to broaden your reach and to set yourself apart from your competition. Almost all businesses can find a connection and good reason to be in this Expo even though the predominate purpose of this event is to connect consumers to Kitsap area businesses with services related to homes, investment property, or commercial structures. Vendors from past Expos include lenders, cabinet retailers, gutter installation, roofing, interior design, paint stores, furniture stores, remodeling and new construction firms, and so much more! If you want to meet Kitsap buyers, you should be in this fall event. HBA members receive a discount on booth space but all businesses (UBI number is required) are welcome to participate in this event. We keep booth space affordable, offer over 20 hours open to the public, affordable admission, and free parking. Each year our Expo includes numerous free seminars to the ticket-buying public to enhance their experience and encourage attendance. We work hard to give you the very best opportunity to expand your connections. Check out all the details at www.kitsaphba.com by clicking on the Peninsula Home & Remodel Expo icon to navigate to all the information and reservation forms. Call the HBA directly if you have questions (360-479-5778).
Lead: Renovate, Repair, and Painting (RRP) Regulation Since March 2010 it has been a federal rule that renovations on homes (and some other structures) build before 1978 be done by firms that are Lead Certified. There are some exceptions to the rule and there are some additional structures affected by the rule depending on the use of the structure. This rule is being enforced throughout the U.S. and in Washington State. The fines for failing to follow the rule are steep and could be identified on a current job site by a Washington State Department of Commerce inspector or, after that fact, during an audit. The rule mandates certain paperwork be completed and kept for several years. Homeowners currently may not “waive” the lead testing requirement. You are required to inform them of the rule and to conduct the required tests. If lead testing indicates the presence of lead you must follow the procedures as set forth in the rule. Only Lead Certified firms may bid jobs on structures that potentially fall under the rule. While it had been announced the Lead Re-Certification deadlines had been extended, we have recently learned from NAHB that the extension does not apply to professionals certified in Washington State (and 13 other States that are enforcing the rule at the State level). The EPA is working to offer the re-certification classes through an on-line option. NAHB has been pushing hard for the removal of the “hands on training” requirement of the re-certification class to clear the way for the EPA to offer the re-certification classes on line. At this time all re-certification must be offered in a classroom setting. Do not delay! If your company is not a registered/certified firm and you do renovation work on homes built before 1978, you must be registered and have a lead certified professional involved in the renovation. If you’ve been certified, be sure you do not let your certification lapse! Companies that are not HBA members should consider joining. The small annual fee is pennies compared to the EPA fines ($29,000 per incident) you may have been unaware of since you’re not getting industry updates like HBA members do. Join today!
WELCOME NEW MEMBERS The Rockfish Group Kelle Kitchel-Cooper PO Box 2337, Poulsbo, WA 98370 (360) 930-9892 kelle@rockfishgroup.com www.rockfishgroup.com And the SPIKE goes to….. Dee Coppola Wet Apple Media
THANK YOU RENEWING MEMBERS 33 Years Arness Inc.
Over 30 Years Olympic Glass Inc. (32)
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Over 5 Years
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25 Years
Orca Remodeling & Plumbing Srvc. LLC Heritage Builders NW LLC
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Olympic Organics LLC Jeff West 7890 NE Ecology Rd. Kingston, WA 98346 (360) 638-0117, (360) 297-1959 Fax info@olympicorganics.net www.olympicorganics.net And the SPIKE goes to….. Miriam Villiard Heritage Builders NW
Over 20 Years Collins Homes/Kitsap Kitch. & Bath Co. (21)
Over 15 Years Tim Ryan Construction Inc. (18)
Over 10 Year Newton Construction Inc. (14)
Voter Registration Deadlines for 2015 Elections July 6: Deadline to update existing WA State Voter Registration July 17: Ballots mailed to registered voters July 27: Deadline for NEW WA State Voter Registrations Aug. 4: Primary Election Day
Advanced Rentals & Sales (14) All Trades Mechanical Inc. Creekside Cabinet & Design Inc. Hudson Construction Inc. Inspection & Permit Services
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NAHB MEMBER ADVANTAGE
| Tuesday, July 7, 2015 |
23
Eat here and get gastronomic delights ■ Jake’s Pickup on Bainbridge Island is a foodie haven — at a gas station By Tim Kelly
OUR IDEA was to create a convenient way to get high-end food.”
tim.kelly@kitsapsun.com 360-792-3359
It’s an old pun — a sign at a roadside diner and filling station that reads “Eat here and get gas.” Jake’s Pickup is not that kind of place, despite its location. Customers who fill up at the Chevron on Bainbridge Island won’t find typical gas-station grub like corn dogs under a heat lamp, bland shrink-wrapped sandwiches or microwaveable burritos. Sure, the Hungry Bear Market has shelves stocked with the usual array of snack chips, beef jerky and gummy bears, but the kitchen in the back is run by a bona fide chef. Jake Angel prepares made-from-scratch dishes such as pulled pork sandwiches, fritattas, fresh vegetable salads using locally grown greens, and a creation called the Tri-Power Burger made of grass-fed beef, pork shoulder and bacon, served on a fresh-baked roll. “Our idea was to create a convenient way to get high-end food,” said Angel, 42, who spent 14 years as a fine dining chef and caterer on Orcas Island in the San Juans before moving to Bainbridge after his son was born. “We decided he should be raised someplace where there’d be more than five people in his class,” he said. A thin, soft-spoken guy with a shaved head, Angel likes having people discover his eatery in the unlikely location where it opened in April of last year. “People come in here and they scratch their heads,” he said, because they’re surprised by the enticing food smells — from fresh-baked bread to mesquite barbecue— emanating from what looks like a typical minimart. The menu offers choices such as Sashimi Grade Ahi Tuna Salad on Rye, Shrimp Po-Boy and a Caramelized Onion & Goat Cheese Personal Size Pizza, but what’s really defining the Jake’s brand is a specialty sweet called a Sconenut. It’s a hybrid taste-wise of a scone and a doughnut, and looks like a chunky cookie packed with
— Jake Angel, chef and owner of Jake’s Pickup
PHOTOS BY MEEGAN M. REID
Above: The Angel family (left to right) Kristi, Jaydin, 3, Jake and Barbara at Jake’s Pickup, which opened last year inside the Hungry Bear Market at the Chevron station on Bainbridge Island. Right: Jake Angel checks a tray of madefrom-scratch buns that are used for serving burgers and sandwiches, though some customers buy them for dinner rolls.
cherries, blueberries, chocolate or other delights. “Since Jake’s Pickup launched, we’ve sold over 10,000 sconenuts,” Angel said. “I actually have people that say they used to take the Bremerton ferry, but now they take the Bainbridge boat just to pick up Sconenuts.” The chef puts in long hours running the place six days a week (it’s closed Sundays so he has a full day with his son), and
he gets a big assist in the kitchen from his mother, Barbara Angel, who was never a professional cook but has long had a love of baking. Barbara, who’s originally from the East Coast, moved out to
the area along with her daughter, who also works at Jake’s. Kristi Angel, Jake’s wife of 17 years, helps out on the service side but leaves the kitchen to her husband. Besides taking care of
3-year-old son Jaydin, she’s an artist who painted a symbolic pickup truck on a sign in the deli. She also helps run Angel’s Food, the gourmet catering company they started on Orcas Island. They’re continuing that business through Jake’s Pickup, having catered events at Islandwood and Bloedel Reserve, and they’re booked for the Bainbridge in Bloom garden tour in July. There are plans to expand beyond running “a mom-and-pop shop,” Jake Angel said, starting with supplying frozen Sconenut dough to sell in other Seattle-area stores run by the Hungry Bear Market owners. They operate the Brown Bear Car Wash chain that has more than 40 locations, with convenience stores in 12 of them. “For us, it’s how can we quickly become a brand and get out there,” Angel said. “We’ve got the products and we’ve got the connections, but we need to be able to prove that we can hit production and launch to other stores.” Angel said the Hungry Bear owners had experienced his cooking before, and offered him the opportunity to create his own food venue inside the Bainbridge location they were preparing to open last year. One expansion possibility they’re considering is putting grab-n-go coolers stocked with items from Jake’s Pickup in their other locations. “This is something we’re testing right now, to see what’s feasible for having higher-end food offerings in our convenience stores,” said Steve Palmer, Brown Bear’s chief financial officer and marketing director. “So far it’s See JAKE’S, 26J
24
| Tuesday, July 7, 2015 |
Opening a new restaurant is a family tradition ■ Owners had plenty of help building
site with the help of their contractor, Mike Brown of FPH Construction. The 2-acre parcel — at the end of a street on a wooded hillside — required significant clearing
new home for Oak Table Café in Silverdale
By Tim Kelly
tim.kelly@kitsapsun.com 360-792-3359
Before Nikki Nagler-McCurdy got her first job at the Oak Table Café in Sequim when she was 15, she had to talk to her mom and dad — who owned the restaurant. “My parents made me come in and interview for the job,” she recalled. Once hired, she started out doing closing-time grunt work like cleaning the grease trap and the grill. “I think it was a point of pride with my dad to have me learn how to do those jobs,” she said. Now Billy and Mary Nagler are proud that the gritty teenager they hired 20 years ago is opening a brand new Oak Table Café in Silverdale with her husband, Ross McCurdy. McCurdy and his wife have been running their own restaurant since 2009 when they opened the Oak Table Café in Kingston, but they closed that place June 21. The couple originally had planned to keep it open, but said it didn’t pencil out for them to run two restaurants, so they’re investing all their time and resources into the new Oak Table. “We’re so excited; we’ve been planning this project for two years now,” Ross said on a recent sunny afternoon, taking a break outside their 5,000-squarefoot restaurant built on a hillside overlooking Silverdale’s retail core. “It’s like building our dream house,” Nikki said, which seems fitting since she envisions that “we’re going to be here for the rest of our life.” McCurdy was in film school studying to be a director before getting married a dozen years ago, but
and grading to create a site to build on, but the result is striking. The restaurant’s high-ceilinged dining room has long windows that offer a view of Dyes Inlet and Mount Rainier in the
distance. Moreover, the owners got to design a kitchen with maximum functionality for their staff. See OAK TABLE, 28J
Grow your business with Government Contracting!
MEET THE BUYER EVENTS July 1st 7:30-9am Contracting Coffee Hour–Prepping for Meet the Buyer LARRY STEAGALL
Ross McCurdy stands in the Oak Table Café kitchen in a brand new building in Silverdale. He and his wife, Nikki Nagler-McCurdy, planned to open their restaurant July 1. They closed the Oak Table Café in Kingston in late June.
becoming part of the Nagler clan virtually assured his future as a restaurateur. “We’re third-generation,” Nikki said. “My parents and grandparents all owned restaurants.” Her paternal grandparents owned a Dog’n Suds drive-in in a Chicago suburb in the 1960s when Billy Nagler was a fry cook there. His future wife, who passed herself off as 16 though she was two years younger, was hired as a car-hop. Nikki Nagler grew up at the original Oak Table Café that her parents opened in Sequim in 1981, and still own. “My parents opened it when I was 2,” she said. “My dad had an office with a little bed in it and a blackand-white TV.” Her two younger brothers also own restaurants — one in Walla Walla and one in Port Angeles — and they both previously worked as managers at the Oak Table in Kingston. Nikki and Ross opened their own place after working together for six years at her parents’ restaurant,
where Ross said he started out washing dishes and learned all aspects of the operation. (Proof of his kitchen skills is in the Guinness Book of World Records, which lists McCurdy as the record-holder for most eggs cracked using one hand in a minute, 32; and most pancakes cooked in an hour, 1,092.) When they opened in Kingston, they knew how to manage a restaurant but didn’t have experience running their own business. “We got to kind of learn how to run a business, in a smaller location,” Nikki said. “That worked out really well.” Now, they’re hoping to have their new location — which will seat 120 people and is roughly twice as large as the space they leased in Kingston — open by July 1. Their goal was always to have a restaurant in a place they own. It’s more common for owners to buy and remodel an existing building, and the couple considered that option before finding the Silverdale
July 29th 8:30-12:30pm Meet the Buyer Event with NAVFAC, NAVSUP, NAVSEA, DES and more August 10th 9am-12:30pm NAVFAC Small Business, Industry & Market Research Event KEDA’s PTAC – Procurement Technical Assistance Center is partnering with state and federal agencies to present two Meet the Buyers outreach events this summer. Attend July’s Contracting Coffee Hour for help and advice on prepping for these events. PTAC helps companies find & successfully acheive contracts for work with the local, state & federal governments. PTAC workshops and events are free but preregistration is required.
Visit Kitsappeda.org/ptac for more information and registration or contact Theresa Mangrum (360) 377-9499 mangrum@kitsapeda.org
4312 Kitsap Way, Suite 103, Bremerton 360.377.9499 | info@kitsapeda.org
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Where Business & Community Become One...
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JULY 7:
JULY 11: Chamber Monthly Luncheon
! Washington Business Sponsored by McCanna Law 11:30am - 1pm at Gateway Fellowship JULY 16:
5 - 7pm at John Kenney Law (Liberty Bay Marina) JULY 22: Annual Poulsbo Chamber Golf Tournament JULY 23: White Horse Golf Club Sign up at www.poulsbochamber.com NOT YET A MEMBER? at 360-779-4999 to learn more.
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| Tuesday, July 7, 2015 |
OAK TABLE from 24J
which will seat 120 people and is roughly twice as large as the space they leased in Kingston — open by July 1. Their goal was always to have a restaurant in a place they own. It’s more common for owners to buy and remodel an existing building, and the couple considered that option before finding the Silverdale site with the help of their contractor, Mike Brown of FPH Construction. The 2-acre parcel — at the end of a street on a wooded hillside — required significant clearing and grading to create a site to build on, but the result is striking. The restaurant’s high-ceilinged dining room has long windows that offer a view of Dyes Inlet and Mount Rainier in the distance. Moreover, the owners got to design a kitchen with maximum functionality for their staff. Their entire staff of 23 at the Kingston restaurant will remain intact at the new Oak Table, Nikki said. Engendering staff loyalty apparently is a family skill that’s been passed down, considering that Billy and Mary Nagler have numerous employees with more than 15 years at their Sequim restaurant. That includes Mary’s brother, who moved out to work for them as a cook in 1982 and is the general manager today. The opening of the new Oak Table will be a family reunion, as Nagler restaurant openings typically are. Both of Nikki’s brothers will be there to lend a hand, as will her 86-year-
LARRY STEAGALL
Ross McCurdy and his wife, Nikki Nagler-McCurdy, are opening a new Oak Table Cafe in Silverdale. The restaurant has views of Silverdale and Mount Rainier.
ON OPENING DAY, I’m not sure if every family member will be able to help, but there will probably be close to 20 here.” — Ross McCurdy, owner of The Oak Table Café with his wife.
old grandmother Ann Nagler, who owned the Dog’n
SBA and AARP present information session for encore entreprenuers The Small Business Administration and AARP have joined forces to present the Encore Entrepreneur Event to reach Baby Boomers and pro-
Suds back in the Midwest. “This is the ninth restaurant opening in our immediate family, over 40 or 50 years,” Billy Nagler said. “We love restaurant openings,” Mary said; “like a midwife loves births,” her husband added. The affable couple said they never pushed their children to go into the restaurant business, although Billy said he encouraged them to be self-employed. “The kids have a lot of good energy, and an incredible work ethic,” Billy said. All the parents helped get the new restaurant ready. Ross’ father came from Sedro-Wooley to build cabinets; Mary hung wallpaper with her daugh-
vide training and mentoring services to start or grow their small businesses and create jobs. Attend this event to hear from successful encore entrepreneurs and connect with local resource organizations who can help you, often for free. The event will be held in Seattle
ter; and Billy built a host stand with stained glass accents. The new Oak Table will have the same familiar breakfast and lunch menu, featuring favorites such as the Apple Pancake, which is baked like a souffle and coated with a cinammon glaze. “We treat breakfast with the same care other places treat dinner,” Ross McCurdy said. “We are fine dining for breakfast,” and the Nagler family restaurants have done well with that approach. Devotion to family is a primary reason there are no plans for longer operating hours to add dinner service. Having evenings off is good
on Wednesday, July 8 from 6-8 p.m. at Wine World and Spirits, 400 NE 45th St., Suite 130. For more information about the Summer of Encore Mentoring, visit www.sba.gov/EncoreMentoring.
for the work-life balance of the owners, who have three daughters, and for their employees, Nikki said.
There’s even a Guinness record (set by Ross in 2012 but since eclipsed) related to a family concern. Their 10-year-old daughter Mira has an eye disease called uveitis, so they held a uveitis research fundraiser highlighted by Ross’ record-setting feat — captured in a KOMO News video that’s on YouTube — of throwing a grape in the air and running 68 feet to catch it in his mouth. A more rigorous challenge was finding financing to build a new restaurant from the ground up; “27 banks said no,” Ross related. The couple finally was able to get an SBA loan through Liberty Bay Bank in Poulsbo, plus they used their own savings and got additional financial backing from family members and friends who invested in the project. “On opening day, I’m not sure every family member will be able to help, but there will probably be close to 20 here,” Ross said, and the help and support they’ve received has been “invaluable.” “Oak Table is really part of my family,” Nikki said.
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July 10th – 7:30 AM Grand Re-Opening Walmart - Bremerton Walmart
July 13th – 11:00 AM Armed Forces Festival Committee Meeting Cloverleaf Sports Bar & Grill July 21st – 11:30 AM Chamber Luncheon
Guest Speaker – Justin Sidhu, J.P. Morgan Arena Sports Bar & Grille July 30th – 5:00 PM All Chambers After Hours Suquamish Clearwater Casino
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July 2nd – 11:30 AM Membership and Marketing Committee Meeting Arena Sports Bar & Grille
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JULY CHAMBER EVENTS
O F C O M M E R C E P A R T N E R
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| Tuesday, July 7, 2015 |
Al’s Store becoming go-to spot for beer, pizza, kayaks By CHARLEE GLOCK-JACKSON FOR KPBJ
After floundering for several years through a series of openings and closings and different owners, Al’s Store in Olalla has become a popular hangout for locals and passers-by alike. And with good reason. First there’s the location — a pristine spot on Colvos Passage, just across the road from a public boat launch, with a view of Mount Rainier. Then there’s the family-friendly, glassed-in beer garden overlooking the water. “We have 13 kinds of beer on tap,” said staffer Heather LaPointe. “And we just started selling wine by the glass.” Then there’s the menu of assorted appetizers, handmade sandwiches and made-to-order pizzas. Nothing is fried — everything is baked because store owner Mike Homan didn’t want to mess with a deep-fat fryer. And because the beer garden is open to all ages, “… we get a lot of families with kids who come and order a pizza or some sandwiches and the whole family can go sit together in the beer garden and enjoy themselves,” added LaPointe’s co-worker Tanya Fernandes. Sandwich choices range from the Original Italian — loaded with ham, salami, several cheeses, olives and other standard fixings all melted on a choice of bread — to roasted turkey, pastra-
RIC HALLOCK | GIG HARBOR LIFE FILE PHOTO
Olalla resident Jeanne Mashburn pours a pint from the newly installed taps at Al’s Store in Olalla in December.
mi and Swiss, barbecued chicken and fan favorite roast beef with melted sharp cheddar and horseradish and Al’s special signature house dressing. Al’s also offers eight different pizza choices — not including one called Tommy’s Special that’s not on the menu. “It’s one that our cook, Tommy, made up,” Fernandes said. “It’s got chicken, onions, roast-
ed garlic and tomato with ranch dressing, barbecue sauce and hot wings sauce. It’s sort of a secret that only our regulars know about.” In the next few weeks, the beverage list will expand, with the installation of a soda fountain with about a dozen choices, including iced tea and a variety of soft drinks. The beer garden also has re-
corded music, a large-screen TV for sports fans who want to watch the game of the day and even a weekly karaoke on Sunday from 4-8 p.m. “That could be a great Father’s Day outing,” LaPointe said. “The whole family can come and have pizza for dinner and then do karaoke together.” And, taking advantage of the great waterfront location, Homan
recently started renting kayaks. “There’s a perfect launching site across the road at the boat launch,” he said. “You can start out in the lagoon, which is always really smooth water and easy to navigate. Or you can head out into Colvos Passage.” The atmosphere of the store has changed a lot since the Robbecke family sold it after John Robbecke died in 2010. “But people really seem to like all the changes Mike has made,” said Patricia Sargeson, a former employee who had stopped by to visit “and harass my old boss.” Another plus is the fact that Homan “is so accommodating and helpful,” she added. “If somebody needs jumper cables or needs a tire pumped up, Mike is always right there to help.” The store even has non-ethanol gas for vehicles and motorboaters. “You have to bring your own gas can and then carry it back to your boat, but we’re one of the only places in the area where you can actually get boat gas,” Homan said. The number of cars in the store’s parking lot and the number of cars and boat trailers across the road at the boat launch attest to the store’s growing popularity — as does the steady line of customers at the checkout counter. “We’re just about always busy,” Fernandes said as she filled a customer’s glass from one of the beer taps. “It’s really become a destination. It’s an all-around great place.”
OVER 2,000 CUSTOMERS PER DAY • • • •
www.KPBJ.com
www.KPBJ.com
www.KPBJ.com
Gary K. Gartin, CCIM
Bradley Scott Commercial Real Estate (360) 479-6900 (800) 479-6903 www.bradleyscottinc.com
4,500 SF available Next to Silverdale Haggen Food End cap with 140 feet of windows Other Bucklin Place tenants: Starbucks, Subway, Papa Murphy’s,Taco del Mar, 24 hour animal hospital
THANK YOU TO OUR SPONSORS! ďż˝ S
S S
Itâ&#x20AC;&#x2122;s all about who you know!
Kitsap Sun Kitsap Bank Harrison Medical Center / CHI Franciscan Health
B S
My Prin ng Services Southard, Beckham Atwater & Berry CPA, PS K.T. Arthur Barry Doll Agency/ American Family Insurance
Need More? Get in the KNOW, www.portorchard.com 360.876.3505
P A R T N E R
Have you ever heard the saying, â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s not what you know, but who you knowâ&#x20AC;?? You probably have, but never took the time to wonder what it meant. Often being successful or â&#x20AC;&#x153;getting aheadâ&#x20AC;? is about who you know, and the best way to get to know more people, is through networking. Donâ&#x20AC;&#x2122;t think of networking as a scary 10 letter word, but as a valuable avenue to grow your business. If you are thinking you are too busy to network, you might as well be saying you are too busy to become more successful. The Port Orchard Chamber is not only a great resource for small businesses, but an excellent way to meet more people. Each month the Chamber hosts a Luncheon and an After Hours Mixer that bring local business professionals together to share ideas and contacts. All of our events are hosted at local businesses and provide a great place to create connections . Make time to be successful and get involved in the Chamber events. Watch this space for future information on networking training offered by the Chamber
Peterson & Jake CPA
C O M M E R C E
While the U.S. Open at Chambers Bay is over, South Kitsapâ&#x20AC;&#x2122;s own golfing classic is just getting started! Join the Port Orchard Chamber on July 8th for our 4th Annual South Kitsap Golf Classic at Trophy Lake Golf and Casting. With a little friendly competition with other local business teams and contests to show off you skills, this event is one you wonâ&#x20AC;&#x2122;t want to miss. The day starts at 11 A.M with Lunch and wraps up with awards and dinner at 6:00 P.M. Limited sponsorships and foursomes are still available. If interested, contact the Chamber office at 350-876-3505.
Welcome Kathrine McLaughlin to the Chamber Office. Kathy will be working as the new office administrator for the Chamber office and we are really excited to bring in her expertise and experience. We are looking forward to Kathrine McLaughlin Kathy helping us reach the next level in marketing and service to our members. Kathrine McLaughlin is a public relations and marketing professional passionate in social media, design, and analytics. She earned a Bachelorâ&#x20AC;&#x2122;s of Arts in Communication from Washington State University in 2014 and has a goal to pursue higher education. With the majority of her experience in the sports industry, Kathrine is excited to branch out into other avenues. When not working, you can find her at the ice rink, hitting the books, or at the park with her corgi Winston.
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4th Annual South Kitsap Golf Classic
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Welcome Kathrine!
C H A M B E R
I believe it is an amazing place to live. You get to experience small town, and rural settings while only being a ferry ride away from Seattle. Matt Murphy Other beautiful places, like the Executive Director Olympic Mountains, Hood Canal and the Cascades, are only a short car ride away. South Kitsap also offers many recreational activities on the water from crabbing, to water skiing. This summer, I encourage you to take the time to really get to know our beautiful community. Visit Manchester Park, hangout at the local Farmerâ&#x20AC;&#x2122;s Market or even go fishing at a local lake. There are special events happening around town almost every weekend that give you a chance to go out and explore the local community. For starters, check out the Concerts on the Bay at Marina Park, The Taste of Port Orchard, the 125th Port Orchard Celebration, or the new Hog Fest, all happening in Downtown Port Orchard. We truly live in an amazing place. Visit www.portorchard.com for more details on the awesome things to do here in South Kitsap.
K P B J
From a life long resident of South Kitsap. Having lived and worked in South Kitsap for over 50 years.
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| Tuesday, July 7, 2015 |
Bainbridge Bakers reopens under new ownership By Tad Sooter tad.sooter@kitsapsun.com 360-475-3783
Beloved island café Bainbridge Bakers reopened July 1 after a group of investors swooped in to rescue the floundering business from permanent closure. Four partners purchased Bainbridge Bakers from former owner Mike Loudon last month, according to Sean Osborn, a minority investor who has been speaking on behalf of the group. Loudon is no longer involved in the operation, he said.
Osborn said the goal of the new ownership group is to maintain the same menu and ambience familiar to Bainbridge Bakers customers, while improving service. “Restoring this place to its former glory, or its full potential, is so important to us,” Osborn said. “There’s a sense of accountability.” The owners have rehired several former employees, including bakers, and hope to rehire more. Osborn, who roasts for Aviator Coffees and Teas in Kingston, will supply coffee to Bainbridge Bakers.
Business Briefs State approves Bremerton pot shop on Callow Avenue The state has given the green light for the first recreational marijuana store inside Bremerton city limits. The Liquor Control Board issued a license June 25 to Pacific Cannabis Company. The shop will be located at 625 N. Callow Ave., next door to China Wok. City permit documents indicate another pot shop is planned for Callow, though a state license hasn’t been issued yet. The Liquor Control Board will allow only two recreational marijuana retail licenses within city limits, barring a rule change. A shop called HWY 420 opened in October on Charleston Beach Road, just outside city limits. Pacific Cannabis is the sixth licensed retailer in Kitsap County. A shop called Paper and Leaf opened on Bainbridge in late June. The state also has approved another marijuana producer for Kitsap. The grower, called Lano, will be located at 12363 Clear Creek Road in Silverdale. Lano is the eighth producer approved in the county.
Hale’s Ales bringing tasting room to Bremerton Hale’s Ales left the Kitsap Mall but it’s not leaving Kitsap. The Seattle-based brewery hopes to
Beans will be roasted in small batches in Kingston and delivered daily to the Winslow shop. For now, Bainbridge Bakers is only open in its original Winslow Green space. Loudon opened a second location in Island Gateway a year ago, but shuttered both shops this spring after running into financial trouble. A number of employees filed complaints against the business for unpaid wages. For updates on the Bainbridge Bakers reopening, go to www.facebook.com/ bainbridge.bakers.
open a tasting room in West Bremerton, across the street from Hi-Lo’s 15th Street Cafe. Hale’s applied for a state liquor license at 1509 Wycoff Ave. Mike Hale said the brewery already had plans for a satellite distribution and storage warehouse in Bremerton. While setting up the warehouse, Hale and his partners decided they might as well open a “simple tasting room” on the corner. The taproom could open as early as September. “It’s a pretty fun building, a pretty fun spot,” Hale said. Hale’s will join Hi-Lo’s at the corner of Wycoff Avenue and 15th Street. An Irish restaurant called Bualadh Bos could also open soon near the intersection. Hale said the mix of businesses should make for a busy, “beer-centric” hub. Hale’s Ales closed its Silverdale alehouse in September, after failing to draw enough customers at the mall. Mike and Kathleen Hale, who’ve lived in Kitsap County since 1986, said they wouldn’t rule out another Hale’s location on the peninsula. Now Silverdale’s loss will be Bremerton’s gain.
Chipotle restaurant planned for The Trails at Silverdale A Chipotle restaurant is planned for The Trails at Silverdale shopping center, according to a representative for the developer. Alec Paddock of CenterCal Properties confirmed that Chipotle will be a tenant at
TAD SOOTER
Bainbridge Bakers has reopened in its Winslow Green location under new ownership. The longtime bakery had been closed since late April because of the previous owner’s financial difficulties.
the center, which is slated for an October opening. A Chipotle spokesman said the store will likely open in late 2015 or early 2016. Paddock said Chipotle will occupy a 2,400-square-foot space at The Trails with additional outdoor seating. Chipotle serves Mexican-style fastcasual food. The chain has a number of locations in the Puget Sound region, but The Trails at Silverdale restaurant will be the first in the West Sound area. Chipotle will join about two dozen other businesses at The Trails. Confirmed tenants for the Greaves Way development include a Blazing Onion burger restaurant, Gap outlet store, Homegoods, Ulta Beauty, AT&T and select Select Comfort. A soon-to-be-announced grocery store is also planned. The first Trails at Silverdale stores will open this fall. Developers hope to complete the project by early 2016.
people love to shop.” The closure comes on the heels of the opening of a Safeway store in Poulsbo and a corporate merger between Safeway and Albertsons. Safeway opened last summer on 10th Avenue, across Highway 305 from the strip mall that houses Albertsons. The new Safeway featured gas pumps, a Starbucks and US Bank Branch. Albertsons and Safeway completed a merger agreement in January. Haggen, a small Bellingham-based chain, took over 146 Albertsons and Safeway stores, including three in Kitsap, as part of a divestiture required for the merger. The Poulsbo Albertsons was not included in the Haggen acquisition. The Poulsbo store is located at 19561 Seventh Ave.
Albertsons grocery store in Poulsbo closing
Store openings and closings are being announced at a dizzying pace this year at Kitsap Mall. The Gap is the latest to join the list of departing mall tenants. The store, which includes a GapKids, will close July 3. A Gap outlet store is planned for The Trails at Silverdale shopping center, but a store representative indicated The Trails shop may not open until 2016. Gap plans to close 175 stores and laying off about 250 employees in North America this year in response to slumping sales.
The Poulsbo Albertsons store will close July 5. Albertsons spokeswoman Sara Osborne confirmed the planned closure in an email Friday. She said the company was working to find jobs in other stores for employees of the Poulsbo Village Albertsons. “Closing an underperforming store is always a tough decision,” Osborne said in an email. “But we’re focused on growing our business by being the favorite local supermarket, and running great stores where
Gap store closes at Kitsap Mall
K I T S A P
MAKE A NOTE OF IT UPCOMING EVENTS
ENGAGE … ENERGIZE … EXCEL
B U S I N E S S
WEDNESDAY, JULY 1 Build Your Business Breakfast 7:30-9:00 a.m. Union River Grille Ribbon Cutting Event David Gates Law Inc. P.S. 10 NE Creelman Lane Belfair 5:00-6:00 p.m.
FRIDAY, JULY 3
SATURDAY, JULY 4 Closed for holiday
TUESDAY, JULY 7
THURSDAY, JULY 9 Business After Hours The Selah Inn 5:00 – 7:00 p.m.
THANK YOU, Kim Haack, Trustee and Manager of Kitsap Bank Belfair, for an enlightening luncheon presentation on identity theft and fraud.
FRIDAY, JULY 17
Allyn Days Salmon Bake & Geoduck Festival Allyn Waterfront Park events@allynwa.org
WEDNESDAY, JULY 22 Monthly Luncheon Theler Community Center “Courage of a Samurai” Author Lori Tsugawa Whaley
Taste of Hood Canal Harry Martin’s Grilled Oysters At our Chamber booth Downtown Belfair www.tasteofhoodcanal.com
Cameo Boutique in Union. Scotty and Teri Mills from Little Creek Casino Resort enjoy the scrumptious outdoor buffet.
Open 10 a.m. to 2 p.m. every Saturday through Sept. 26. Located at the corner of NE Roy Boad Road and NE Clifton Lane (the small road between Safeway and QFC).
P A G E
SATURDAY, AUGUST 8
THANK YOU, Pam and Gary Hanson for hosting a fantastic After Hours at their beautiful
SHOP LOCAL at the Belfair Saturday Market
C O M M E R C E
JULY 17-18-19
O F
CONGRATULATIONS, Jenny Grenfell, Manager, North Mason Library, our May Member of the Month. Jenny was honored for her work as a Chamber Ambassador, pancake breakfast volunteer, and more.
Neighborhood Network Brownbag 11:30 a.m. – 1:00 p.m. “Winning Web Home Page for Nonprofits” Caitlin Crest, Zephyr Graphics
Welcome, Tres Agaves! Thank you, Ramos family, for your hospitality and spectacular food. Diego Ramos gets a little help from Stephanie Rowland and his family -- co-owner Anna Ramos (behind Stephanie), sons Alfonso, Jr., Diego (front) and co-owner Alfonso Ramos, with Paul Moldon, the restaurant’s contractor, and Chamber Trustee Herb Gerhardt. Chamber Member Services Mgr. Adena Clark helps Herb out with the ribbon. Great job, Diego!
C H A M B E R
Charm Farm Guest Services Training Little Creek Casino Resort 11 a.m. – noon
THANK YOU, Joshua Burdick, TCC/Verizon, for updating us on YELP at our breakfast. Joshua (middle) is welcomed by (from left): Trustee Jeromy Hicks, Chief Deputy Ryan Spurling, North Mason Resources’ Cat Ross, Mason Co. Sheriff Casey Salisbury and Troy Jasmin, Computer Creations NW.
J O U R N A L
Belfair Licensing Closed Fish & Wildlife available at Visitor Center Open 9:00 a.m. – 5:00 p.m.
P E N I N S U L A
30 NE Romance Hill Road, Belfair, WA 98528 | 360.275.4267 | northmasonchamber.com | explorehoodcanal.com
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| Tuesday, July 7, 2015 |
People in Business Air Force veteran joins SAFE Boats as VP SAFE Boats International announced that Bob Coveny has joined the company as the new VP of business development and customer support. Coveny is a former Air Force officer and defense industry veteran with a strong background in develBob Coveny oping U.S. government business as well as international business in major markets such as Middle East/North Africa, Latin America, and Southeast Asia. Most recently he had been managing an active consultancy business working with defense manufacturers. “We are very excited to have an executive of Bob’s caliber and experience join SAFE Boats,” CEO Dennis Morris said. “Bob will bring our team tremendous value in terms of business development and sales approach, relationships and growth experience to drive sales and enhance SAFE Boats overall customer engagement and support.” SAFE Boats International is an industry-leading aluminum boat manufacturer and a global leader in providing boat platform systems and solutions to defense, security, and first-responder customers to accomplish their missions.
Kitsap History Museum announces new director
OC hires Vice President for Equity and Inclusion Cheryl Nuñez is Olympic College’s first Vice President for Equity and Inclusion. She was hired in May and will begin working at the college this summer. Nuñez has extensive experience developing and leading strategic diversity plans in higher education.
POWER from 34J
SuperCritical will pay $34,560 per year in rent. The port agreed to install a security fence and upgrade the building’s SuperCritical will pay $34,560 per year in rent. The port agreed to install a security fence
“My emphasis as Vice President for Equity and Inclusion will be the students who are at the center of all we do,” she said. “Maximizing their success requires that we function as an inclusive community in which all can contribute fully to OC’s mission and strategic goals.” Nuñez previously worked in the diversity office at Xavier University in Ohio, and at Northern Kentucky University. “Cheryl’s experience aligns closely with work we’ve done to include diversity, equity and inclusion in our core themes and strategic goals. This will help us to close a widening opportunity gap while working to ensure all individuals have the ability to achieve their academic goals,” Olympic College president David Mitchell said. Nuñez has a bachelor’s degree in English and American Literature and Language from Harvard University and a master’s in Educational Foundations from the University of Cincinnati. She will oversee the Human Resource Services and Communications and Web Services departments at OC, in addition to leading some of the college’s compliance efforts. Olympic College recently was named one of 10 finalists for the 2015 Aspen Prize for Community College Excellence, the nation’s recognition of high achievement and performance among community colleges.
The Kitsap History Museum has hired Dean Tingey as its new executive director. He is a retired bank executive, who recently moved to Bremerton from Asheboro, North Carolina. Tingey has an MBA from the University of Utah, Salt Lake City, with an undergraduate degree in history.
and upgrade the building’s electrical system at a cost of about $53,000. “We knew it was really an ideal spot for us and they’re bending over backward to help us out,” Davidson said. Familiarity was one reason SuperCritical decided to locate at Olympic View. Davidson lives in Bremerton and had an eye on
After decades in the business world, he is thrilled to return to his original passion for studying history. As the museum’s director, Tingey looks forward to getDean Tingey ting to know the Kitsap community and to raising the visibility of what has long been considered one of downtown Bremerton’s treasures. The Kitsap History Museum collects, preserves and exhibits the history of Kitsap County and its diverse cultures; it also educates and entertains tourists as well as local residents and students.
Kitsap Bank staffer promoted to VP position Kitsap Bank announced the promotion of Jennifer Chaussee to vice president and business relationship manager, based out of the Bremerton branch at Sixth Street and Pacific Avenue. In her new role, Chaussee will be working with small business clients with credit and banking Jennifer Chaussee needs in Kitsap and Mason counties. She joined Kitsap Bank in 1995, and has worked in a variety of roles in retail operations and commercial lending, most recently was a credit analyst for commercial loans. “Jennifer is well qualified for this position,” said Jeff Reynolds, senior vice president and commercial market manager. “Her previous experience in credit analysis, sales and portfolio management makes her a great fit for this role, and we are pleased to recognize her for her efforts with this promotion.”
the port’s industrial land since his days at the shipyard. General counsel Robert Richardson lives in Silverdale. Beyond familiarity, Davidson said the port made sense for SuperCritical in many ways. Rent is favorable. Utilities are in place. A rail line ties the property to shipping terminals in Grays Harbor, and the Port of Bremerton is part
Kitsap Bank opens second edg3 Fund contest for small businesses Entrepreneurs and small business owners will have the opportunity to win a $20,000 prize in Kitsap Bank’s second annual edg3 Fund contest. The contest, launched in 2014, recognizes entrepreneurs dedicated to improving the community where they operate in three ways: economically, socially, and environmentally. “Last year’s competition produced 70 applicants representing a wide range of industries, stretching from the Olympic Peninsula to our state Capitol,” Kitsap Bank president and chief operating officer Tony George said. “Some very creative and hardworking entrepreneurs shared their unique stories with us, and we look forward to meeting even more of these innovative companies this year.”
Harrison merits top rating for cardiac surgery CHI Franciscan Health cardio-thoracic surgeons at Harrison Medical Center in Bremerton and St. Joseph Medical Center in Tacoma have received the 3-Star rating from the Society of Thoracic Surgeons for aortic valve replacement. The society recognizes programs in the U.S. for achieving exceptional outcomes, such as mortality and absence of complications. Only 7 percent of
of a foreign trade zone, which benefits companies importing and exporting overseas. Bremerton’s blue-collar workforce also matches SuperCritical’s needs, Davidson said. “The skilled workforce that exists in Seattle is not the workforce we need,” he said. “We need welders, we need pipe fitters, we need mechanics
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The four-week application period begins July 1 and runs through July 31. Visit www.kitsapbank.com/ edg3-fund to download the application and official rules. After the application period ends, semifinalists will be chosen, with public voting taking place through Kitsap Bank’s website Sept. 15-30. The public will help to select five finalists, who will present their pitches at a live event on Nov. 12 at the Kitsap Conference Center in Bremerton. An independent panel of judges will determine the winner. For-profit small businesses based in Western Washington that have a positive economic, social and environmental impact on the communities Kitsap Bank serves are encouraged to apply. The business needs to have a commitment to their idea and concept, and make the case for how the prize money will give their business an edge.
open-heart programs that are evaluated received the 3-Star designation for aortic valve replacement. CHI Franciscan Health is a leading provider of cardiovascular care in the Puget Sound. Cardiac services include minimally invasive cardiac surgical procedures, catheterization and electrophysiology labs where cardiologists diagnose and treat heart problems. For more information on CHI Franciscan Health’s cardiovascular services, visit www.chifranciscanheart.org
and machinists — people who are developed and trained at the Bremerton naval shipyard. Those are the people we need to hire, so it’s a natural fit for us.” For information on SuperCritical Technologies, go to www.supercriticaltech.com.
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| Tuesday, July 7, 2015 |
BUSINESS STRATEGY | DAN WEEDIN
HELP! I need somebody ... “Anytime you see a turtle on top of a fence post, you know he had some help.” ~ Alex Haley
H
elp is one of my all-time favorite songs from The Beatles. I’m pretty sure it has little to do with the lyrics, and more to do with the beat and rhythm. However, there is one very important set of lyrics that is exigent to the song. Let’s take just a moment to inspect these lyrics and see how they can help you grow your career and more rapidly build your business. “Help, I need somebody; Help, not just anybody...” Every one of us has needed and will need help in business and life at some point. You may have often been the one helping others, yet it’s common to eschew asking for help when we know we need it. And what’s worse is this — we often “shop” that help as if we’re comparing brands of toothpaste! It’s natural to have success spurred by early learning, education, knowledge, mentoring and coaching. The problem is that
analogous to leaving college, many people think that the growth and learning can be scaled down. It ends up being less of a priority and falls behind new sales and a myriad of other business objectives. You won’t find many business professionals stating that they think ongoing knowledge is a bad thing. However, it is common to see a largely diminished desire to reach out for help when it’s not clear that it’s needed. The reason is threefold. First, many don’t think they need it. They believe their collected experience and acumen is enough to carry them through anything. Second, they would rather invest in other areas than themselves (employees, equipment, structures). Third, they are embarrassed to admit they might need help. Here’s the problem — in today’s rapidly changing and volatile world, you need more help than ever before to not only stay afloat, but to be on top of the wave! Let’s change that paradigm right now with my four-step fix: First, consider you as the most important asset and investment to your organization (whether you own it or not). This is a mindset. You must genuinely believe that investing in yourself to constantly and
Business Briefs Visit Kitsap launches new mobile-friendly website Visit Kitsap Peninsula has launched a new website developed to be compatible with today’s latest Internet technology. The site uses the “responsive” format design that allows the layout of the website to automatically adapt to the screen size. The format ensures all viewers will have a similar experience when viewing the website without having to zoom or resize to read the content on a desktop computer, laptop, smartphone, tablet or other device. According to Visit Kitsap executive director Patricia Graf-Hoke, the upgrade was a yearlong process and includes new content, links, dedicated pages for key activities and communities, a video section, and special search filters for nearly every category. New database and search tools for General Venues and Sports & Facilities Venues also were created to meet the needs of professional business, government, private and sports event planners. VKP hopes to add hotel booking capabilities and other mobile-friendly applications in the near future.
A major focus of the new website is on activities, especially outdoor recreation and the Kitsap Peninsula National Water Trails, which continue to attract national and international media attention. “People are visiting our website from all over the world at the rate of 40-60 visits an hour, and we expect that to increase significantly based on the latest trend reports that indicate more and more people use mobile devices for travel planning,” GrafHoke said. “With the recent completion of the Clearwater Casino Resort expansion and 15 percent-plus increases in monthly lodging revenues this year, we have to be ready to meet the demand for information.” VKP estimates the tourism industry generates more than $500 million a year in tourism-related retail and lodging revenues and $30 million in sales tax as reported by the state Department of Revenue. A recent report released by Washington state produced by Earth Economic ranked Kitsap County fourth among 39 counties with 6,700 jobs attributed to outdoor recreation expenditures and revenues. The new website is www.VisitKitsap. com. Funding for the upgrade was pro-
consistently get better every day is not only important, but imperative to career growth and success. There is no better investment you will ever make in life than in yourself. Second, transfer that knowledge to others. Think of it like being on an airplane and being told to put your mask on first before helping another. You can’t help others if you’re not in solid position. However, once you are you can help others around you to “breathe,” and enhance their skills and talents. Third, be vulnerable enough to realize when you need assistance with something in your business. It might be increasing revenue, reducing your risk, managing a transition in management, or improving your leadership acumen and skills. When you need professional help, base it on your return on investment, not just the price. If you’d need a brain surgeon, you wouldn’t seek out the cheapest one. If your child needed advanced education tutoring, you wouldn’t haggle down the price to get a “good deal.” Too many can fall into the trap of cheaper is better because the ROI is all the same. Nothing could be further from the truth. It’s almost always the other way around. Fourth, make it a priority to implement. Getting advice and help is a huge waste of money and time if you never use it. Implementation is the hardest part because it requires an investment of time and often involves significant change. Neither is easy
to deal with; that’s why you needed the help to begin with! Commit to putting your newfound education into action. Set metrics for success and chart it to make sure you’re achieving it. When I bought my Fitbit, that little device kept me more accountable to activity and fitness than anything I had ever used before. Without measuring the results of your performance, how will you know you’ve gotten better? Finally, rinse and repeat. This isn’t a onetime investment in you. That is a common mistake made by business professionals. As long as you’re working in your career (or simply alive for that matter), this continual evolution must continue in order to bring success, significance and enrichment. Then you get to live the career and life you always imagined. Do yourself a favor — ask for help to improve your condition throughout your life; get that help from the person or people who are the best at what they do; and then go help someone else in turn because you have tremendous value yourself.
vided by Kitsap County, Kitsap Public Facilities District, Port Madison Enterprises, other investors and members committed to marketing the Kitsap Peninsula region as a destination for visitor and events.
returned to school. She earned a master’s degree in coaching to go with her master’s in statistics, then resigned from the biotech company and opened her own coaching firm, eager to share her perspective on finding and living a personal truth with women. Duhon tells her audiences: “Listen to the whispers within, own their power, and take action on your dreams so you can have a satisfying future and a meaningful and fulfilled life.” This presentation will encourage participants to: • Reconnect with their strengths and gifts; • Reignite their passion; • Create a new vision for what is possible in their life; • Identify two or three actions that can take them to move forward on their path to living their truth. The Power Series programs are free to AWOB members and first-time guests, and $25 for returning guests. The Alliance of Women Owned Business is a membership-driven nonprofit organization formed for the purpose of supporting women-owned businesses in the Greater Puget Sound region. To RSVP for the July 8 event, go to www.allianceofwomenownedbusiness.com.
AWOB Power Series presents Live Your Truth Workshop The Alliance of Women Owned Businesses invites members and guests to a powerful and interactive coaching session designed to inspire, empower and energize a healthy work and business life. The AWOB monthly Power Series event will feature Stacy Duhon’s “Live Your Truth Workshop” on Wednesday, July Stacy Duhon 8, at 5:30 p.m. at The Inn at Gig Harbor, followed by a no-host dinner in The Inn’s Herritage restaurant. After 17 years as a successful manager in a biotechnology company with a lucrative future, Duhon felt as if she were dying inside. She examined her heart and her dreams, ignored the naysayers who pointed out how impractical it was, and
• Dan Weedin is a strategist, speaker, author and executive coach. He helps business leaders and executives to become stronger leaders, grow their businesses, and enrich their lives. You can reach him at 360-6971058;e-mailatdan@danweedin.comorvisit his web site at www.DanWeedin.com.
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| Tuesday, July 7, 2015 |
KITSAP PTAC | MONA CARLSON
In government contracting, is customer always right?
I
n the endless debate of whether or not the customer is always right, when the client is the government the argument becomes a legal dialogue rather than a philosophical one. After all, the government is the sovereign and American constitutional laws bar suits against the sovereign. When you can’t sue the client, any argument of who is right becomes moot. When the government knocks on your door, you let them in. In the world of contracting with the government there are some exceptions (thank goodness), but the starting point generally remains the same — the King needs what the Kings needs. As far back as 1861 in his annual message to Congress, President Lincoln called for changes in procurement policy based on the principle that “it is as much the duty of government to render prompt justice against itself in favor of citizens, as it is to administer the same between private individuals.” After several renditions (Federal Tort Claims Act, Tucker Act, etc.) the Contract Disputes Act (CDC) was enacted, ensuring that when the government enters
into the world of contracting, it assumes the position of a private person for juridical purposes. Accordingly, federal contracts for supplies, services and construction are governed principally by this statute (waiver of immunity) and suit can be brought against the sovereign in a disagreement. That’s the good news — the possibility for relief when all does not go as planned and the client (the king) asserts its right to be right. The bad news — let’s not forget that the essential elements of a federal contract are based on the requirements of law, written by the government, whose superior power leaves a contractor no choice but to respect the rather explicit process. Any suit against the government must be based on a particular statute that waives the sovereign immunity for the particular type of claim made, each having explicit statutory requirements. In layman’s terms, the Federal Acquisition Regulation (FAR) is the playbook and the contractor must not only identify the right clause, provide proper notification, present and support a valid argument, and wait for proper direction, but do so in writing. To be successful, the contractor must make a factual argument, not an emotional one.
In the most challenging contracts, prime for disagreements – construction, there are only eight clauses (out of the hundreds included in the contract) that allow for recovery of costs and/or time for impacts when the contractor disagrees with the government. The most common include 52.243-4 Changes (government-directed changes either formally or implied); 52.236-2 Differing Site Conditions (subsurface or latent conditions differing from contract drawings); 52.249-10 Default (contractor prevented from proceeding with work due to circumstances beyond its control); and 52.242-14 (government-directed suspension of work). Each of these clauses has boundaries, notification, conditions, and specific criteria for relief. In some instances the contractor can recover costs and time for impacts; another clause allows only time, and yet another remits only costs. Under the suspension of work clause the contractor cannot recover profit. Even a seasoned contractor needs a road map. As the contracting practices move from cost-plus contracts to firm fixed-price contracts, from fully designed projects to design-build projects, from single project contracts to multi-year/project contracts, more risk is transferred to the contractor creating more opportunity for disagreement. After all, how do the parties define what a change is when the contractor hasn’t produced the design and the government asserts its right for their vision? A key to successful contracting with the government is to remember that it
Business calendar July 7, 21 and 28 Good Morning Kitsap County Come out Tuesday mornings to meet a new business professional each week for a Q-AND-A session. Where: Hop Jack’s, Silverdale When: 7:30-9 a.m. Info: silverdalechamber.com July 7 Kitsap Development Officers Group Meeting Featuring “People Know People: Using LinkedIn to Promote your Nonprofit Brand & Connect with Donors, Volunteers and Employees” presented by Heidi Dearinger, Director of Business Development and Marketing at EHL Insurance in
Poulsbo. All nonprofits welcome. Where: Poulsbo Library, 700 NE Lincoln Road, Poulsbo When: noon-1:30 p.m. Cost: Free July 8 Silverdale Greendrinks This month the meeting supports Kitsap County Medical Society. Attendees are encouraged to bring their own glasses. Enjoy oysters and salmon at this beach party. Where: 9510 NW Anderson Hill Road, Silverdale When: 5:24-8:03 p.m. Cost: cash donation at the door Info: rsvp4silverdalegreendrinks@ gmail.com
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July 14 Kitsap Business Forum The topic will be “Meeting Our Workforce Needs Today and Tomorrow.” David Bryant Mitchell will lead a discussion with Kitsap’s key workforce stakeholders. The panel will provide a wide range of perspectives from employers and education professionals. Where: Kitsap Conference Center When: 7:30-9 a.m. Cost: Free Info: kitsapbusinessforum.com July 15 Reviewing a Technical Proposal Workshop Learn what the government is look-
does not function like a private party. Be prepared. This client comes with a rulebook. Follow the rule book. And when a disagreement occurs, get in front of the argument, in writing, with the facts. Don’t forget that the client has thousands of employees who haven’t seen your project and will not have read your contract. Provide the drawing with the discrepancy. Provide the test results that differ with the specification. Include the photo of the discovered duct bank. Be clear, be definitive, and be concise. And never forget that while the Disputes Act allows you several attempts to resolve your disagreement, each step becomes more and more expensive. Write to win the first time. • Mona Carlson has over 30 years’ experience in government contracting, recently working as a supervisory contracting officer for NAVFAC NW (Naval Facilities Engineering Command, NW). In addition to being a PTAC counselor, she also works as a government contracting consultant with Blue Ink Consultants. To learn about the PTAC program, contact Kathy Cocus at KEDA at cocus@kitsapeda.org. The Procurement Technical Assistance Center(PTAC)offersfreeassistanceforcontractors, including a class entitled “Rights and Responsibilities” that will take place on Aug. 12 from 9-11 a.m. at the KEDA office in Bremerton. Preregistration is required. Visit kitsapeda.org or call 360-377-9499 for more information and to register.
ing for in a technical proposal. Get tips on how to be more successful. Where: Kitsap EDA Office, 4312 Kitsap Way #103, Bremerton When: 9-11 a.m. Info: 360-377-9499, kitsapeda.org July 15 Labor and Industries Workshop for New Employers This free workshop is essential for all business owners and managers who do not yet have a full understanding of employer rights and responsibilities relative to the Department of Labor and Industries, or of the services and resources Labor and Industries provides. Please register. Where: Labor and Industries Office, 500 Pacific Ave., Bremerton When: 9 a.m.-noon Info: lni.wa.gov, 1-800-574-2829
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July 22 Edward Jones Coffee Club Donald Logan, a local Edward Jones financial adviser, will be hosting a coffee club every fourth Wednesday of the month. Where: Edward Jones, 2416 NW Myhre Road Suite 102, Silverdale When: 8:15 a.m. Info: 360-692-1216 July 29 Marketing to the Government: Meet the Buyers Meet buyers from local, state and federal agencies. Where: Kitsap EDA Office, 4312 Kitsap Way #103, Bremerton When: 9-11 a.m. Info: 360-377-9499, kitsapeda.org
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